Prep:  25 minutes
Cook:  3 hours
Serves:  6
Average: 3.7 (102 votes)
Recipe by: Sydney Markets
This slow-cooked lamb casserole with a potato topping makes an easy, warming winter dinner.

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Slow-cooked Vegetable and Lamb Casserole
  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
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