Lamb and Potato Casserole.

I know it’s technically summer over here in Australia but the days and nights have certainly not been hot. I wanted to cook something a bit more substantial for our tea on Saturday night and came upon this delightful casserole. It’s not made with many ingredients either. Forgive the lack of pictures as yet again, I forgot to take photos till half way through making it.

Serves 6
50gm butter, plus extra to grease
2 leeks, white part only,thinly sliced
1 onion, thinly sliced
1 tablespoon olive oil
1kg lamb leg or shoulder, diced
2 garlic cloves, crushed
Salt and pepper
800gm waxy potatoes,peeled and thinly sliced
300ml lamb,chicken or beef stock
1 teaspoon fresh thyme, chopped
100ml cream
3 tablespoon flat leaf parsley,chopped (optional)

Preheat the oven to 170C and grease an ovenproof casserole dish. Place the butter in a large frypan over heat and add the leak and onion. Cook for 5 minutes or until softened, then transfer to a plate and set aside.
Add oil to the pan and increase heat to high. When hot, add the lamb in batches and brown. Add the garlic whilst browning the lamb also.
Place half the potato slices overlapping on the base of the greased casserole dish. Layer the meat over the top and season well with salt and pepper. Next place the leek and onion mixture over the top and press down well with the back of a spoon to flatten. Top with the other half of the potatoes, overlapping them.

Pour over the stock and sprinkle on the thyme.

Cover with a lid or foil and bake for two hours in the pre heated oven. Take out of oven, remove the lid or foil and brush the potatoes with the cream. Pop back in oven for another 30 minutes or until potatoes are golden. Serve direct from dish sprinkled with parsley.

This lovely casserole reheats well and tastes even better the next day.
Enjoy 😄.

7 thoughts on “Lamb and Potato Casserole.

  1. Yummm!!! I love lamb, but we never had it when I was young (Dad was in the war for a few years and the main meat was boiled mutton, so the smell was associated with that time). Later, in Victoria, BC, lamb was readily available fresh and frozen. Later still, before I moved to Alberta, I could only find it frozen, but it was NZ lamb and I loved the shoulder chops (way more meat and much lower price). Once in a while, for a treat, I would buy a small roast, cut holes all over with a knife, then stuff each with rosemary sprigs and garlic slivers. Mmmmmm! Over here roast lamb (minus rosemary and garlic) was often served with mint jelly, which I still love, but I hear that’s not in fashion any more.

    I will have to try your casserole next spring, if I can find lamb then. I may have to substitute ground lamb, which comes frozen in a large plastic roll. Should taste as good, though . . .

    I love leeks, too, so that’s an extra plus for this recipe.

    Thanks a lot, Cathy! ~ Linne

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