Easy lamb casserole

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3–4 minutes or until browned. Place lamb in a 2.5L (10-cup) capacity ovenproof dish.
2. Heat remaining oil in same pan over medium heat. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add mushrooms, soup and 60ml (¼ cup) water and bring to the boil. Pour over lamb in dish. Season with salt and freshly ground black pepper. Cover and bake for 1½ hours or until lamb is tender.
3. Meanwhile, boil, steam or microwave broccolini and beans until just tender. Drain. Sprinkle casserole with parsley and serve with vegetables.