Low fodmap minted lamb casserole

I love this recipe, it’s a comforting, warming hug in a bowl. It’s perfect for those days when I’m really REALLY tired because you can chuck everything in at once then leave it for a few hours, especially if you’re using a slow cooker. 

If you’re on the fodmap diet it’s probably because your body isn’t being your best friend at the moment so having a slow cooker to do all the work for you is a God send! 

These days you can buy pre-chopped veg which makes this recipe even easier. I’d always advocate using the least processed version of food as possible but when you’re not feeling right you don’t always the energy for all that chopping!

This casserole is packed full of nitrients and most of all flavour. And after a long, rainy day it’s exactly what you need.


  • Lamb, the fattier cut the better as it has more flavour and will be much more tender, I like to use shoulder which I cut up myself.
  • 1 tbsp garlic infused oil
  • 3 carrots, peeled
  • Half a swede, peeled
  • 4 parsnips, peeled
  • 3 potatoes, peeled
  • Low fodmap stock – enough to cover the other ingredients
  • 500g tomato passata
  • Half a glass of white or red wine
  • 1 tbsp mint sauce (make sure to check the ingredients for any added fodmaps)
  • Salt and pepper to taste

All the veg is optional and if you react to any of the above just don’t include it, that’s the beauty of this recipe.



  1. Cut the lamb and veg into bite sized pieces. 
  2. Chuck all the ingredients into either a deep casserole pan or into your slow cooker. Make such you have enough stock to cover the other ingredients.
  3. If using a pan, then simmer gently for maybe 2 hours or until the meat is cooked and the veg is soft.
  4. If using a slow cooker, leave it on low for a good few hours, sometimes I do this overnight.
  5. If you want to thicken it, use a bit of cornflour mixed with water, but make sure to stir the stew as you pour so that the cornflour doesn’t go lumpy.

Now cuddle up in front of the tv and enjoy! 


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