Heat half of oil in a large saucepan on high. Pan-fry lamb, in batches, until browned. Remove from pan and set aside. Reduce heat to medium and add remaining oil. Pan-fry onion and garlic for 3 minutes, until soft.
Return lamb to pan with passata, ½ cup water, bay leaf and thyme. Cover and simmer for 30 minutes, until lamb is tender. Remove herbs. Stir through beans and season to taste.
Preheat oven to 220°C. Spoon mixture into a 5-cup ovenproof dish. Top with breadcrumbs and bake for 10 minutes, until golden. Scatter with parsley and serve with salad.