Nestlé’s Lamb & Green Bean Bredie With Creamy Parmesan Samp

The cold front has arrived and we are all ready for some delicious stews, casseroles and comfort food right? What better way to satisfy your taste buds by cooking up a tasty winter dish and spending some quality time in the kitchen with close friends and family.

Get your ingredients ready for Nestlé’s Lamb and Green Bean Bredie with Creamy Parmesan Samp. This dish will leave you licking off your fingers and running back to the kitchen for a healthy second helping…and possibly a third too! This dish is so mouth-watering because both MAGGI LAZENBY and Nestlé dessert & cooking cream are incorporated into one dish for a creamier and more flavoursome taste!

Serves 6 – 8

Prep Time: 15 minutes

Cooking Time: 1h45 – 2 hours


Lamb & Green Bean Bredie

1 Tbsp (15ml) oil

2 onions, chopped

2 cloves garlic, crushed

1.5kg lamb knuckles or stew mix

1 (410g) can diced tomatoes

2 tsp (10ml) paprika

¼ cup (60ml) Lazenby Worcestershire Sauce

3 Tbsp (45ml) fruit chutney

500ml lamb or beef stock

a few sprigs of thyme

2 potatoes, cubed

300g green beans, cooked and sliced

½ can Nestlé dessert & cooking cream

salt and milled black pepper

1 Tbsp (15ml) fresh mint, chopped


Creamy Parmesan Samp

1 Tbsp (15ml) oil

1 onion, chopped

400g cooked samp

½ cup (125ml) vegetable or chicken stock

½ can Nestlé dessert & cooking cream

60g Parmesan cheese, finely grated

2 Tbsp (30ml) fresh parsley, chopped

milled black pepper


Lamb & Green Bean Bredie

  1. Heat the oil in a pot and brown the meat, in batches, for 2-3 minutes per side. Set aside and return the pot to the stove. Gently fry the onions and garlic for 5 minutes.
  2. Add the tomatoes, paprika, Worcestershire sauce, fruit chutney, stock and thyme. Cover and simmer for 1 hour. Add the potatoes and cook for 30 – 45 minutes, or until the meat and potatoes are tender. Add the beans and cream and cook for 5 minutes.
  3. Season with salt and pepper and stir in the mint.


Creamy Parmesan Samp

  1. Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
  2. Add the cooked samp, stock and cream and simmer for 8-10 minutes.
  3. Remove from the heat and stir in the Parmesan cheese, parsley and black pepper.

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