Slow-cooked Vegetable and Lamb Casserole
Prep:  25 minutes
Cook:  3 hours
Serves:  6
Average: 3.7 (107 votes)
Difficulty:
Cuisine:
Saved:
Australian
229
Recipe by: Sydney Markets
This slow-cooked lamb casserole with a potato topping makes an easy, warming winter dinner.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Slow-cooked Vegetable and Lamb Casserole
Ingredients:
Method:
  1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb into a plastic bag and toss to coat. Shake off excess flour. Heat oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning often, until evenly browned. Transfer to a plate
  2. Add onions and garlic to pan and cook, stirring often, for 3 minutes.
 Add carrots, celery, Worcestershire sauce, thyme, stock, tomatoes and lamb. Stir 
to combine and cook over medium heat until hot. Season with salt and pepper 
to taste. Transfer mixture into a 10-cup (about 6cm deep) ovenproof casserole 
dish. Cover with foil and bake for 1¼- 1½ hours or until hot and bubbling
  3. Carefully remove casserole from oven. Arrange potatoes, overlapping
 slightly, on top. Spray potatoes liberally with oil. Bake for 1 hour or until potatoes are tender. Increase oven temperature to 200°C/180°C fan-forced and bake for 10-15 minutes until potatoes are golden and crisp on the edges. Sprinkle with thyme and serve with crusty bread
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.