You haven’t seen the extended family since the end of last year and now they’re all coming over to your place for Easter! What to make? Slow Cooked Lamb and Mushroom Pasta, of course! Forget about hard work, this just simmers away by itself on the stove until you are ready to serve it to a sea of appreciative mouths. #autumn #Easter #comfortfood #familyandfriends #smilesallround


Slow Cooked Lamb and Mushroom Pasta

Serves 4


4tbsp canola or olive oil

1 brown onion, diced

1 leek, white/pale green part diced

3 garlic cloves, roughly chopped

400g lamb shoulder or leg, cut into cubes

400g Portabellini mushrooms, chopped

bunch of thyme

500ml beef stock

sea salt

black pepper

fresh chopped parsley

300g pasta (tagliatelle or a thick ribbon pasta works well)

Parmesan, to serve



1 In a large pot over a medium heat, add 2tbsp oil, then add the onion, leek and garlic. Cook until translucent and slightly caramelised. Remove from the pot and set aside.

2 Add the other 2tbsp oil, then add the lamb in batches and cook until they are a little brown and sealed. Add the onion mix back into the pot, then add the mushrooms, thyme and stock. Bring to the boil. If the stock doesn’t cover all the meat, add a little water. Turn to a simmer and leave to cook for two hours (lid on half the time) or until the sauce has thickened and the lamb is tender. Season to taste and add a handful of chopped parsley, stir through.

3 Cook the pasta according to the packet instructions. Drain, then add the sauce and mix well. Serve with grated Parmesan.