Lamb casserole with mash potato is a great winter staple meal. It feeds the ‘soul’ as well as the tummy as far as I am concerned. I love casserole, and I love mash, so this is a match made in heaven for me!
- 20oz (600g) Diced lamb
- 1 Large onion
- 7oz (200g) Broccoli florets
- 7oz (200g) Baby carrots
- 1 Lamb stock cube (oxo)
- 1 Table spoon Olive oil
- 2 1/4 lbs (1kg) Potatoes
- 4fl oz (100ml) Milk
- 1oz (20oz) butter
- A pinch of salt and pepper to taste
Pre heat your oven to 220 Celsius, 425 Fahrenheit gas mark 7
Slice the onion and carrots into bite size pieces. Also chop the broccoli and place all into an oven proof dish
Now you need to brown off the lamb cubes in a pan with a table spoon of olive oil.
Then lift the lamb cubes into the oven proof dish leaving the juice in the bottom of the pan.
Now prepare the lamb stock I cheat and use a lamb stock cube (such as oxo). mix with 1/2 pint of water then add the meat juices from the pan.
Now pour your prepared lamb stock over the vegetable and diced lamb in the casserole dish.
Now put the casserole dish with lid on into your pre heated oven for 1 1/2 to 2 hours. Leave longer for a more tender finish.
Half an hour before the casserole is cooked you need to boil 1kg of peeled potatoes.
Boil your potatoes for 20 to 25 minutes until soft. Then Add 4fl oz of milk and 1g of butter and mash all together to a creamy finish.
Remember to leave for a few minutes to cool before serving.
Finally place the mashed potato on to the center of your plate and then ladle on a generous helping of the lamb casserole right over the top of the potato.
Now it is ready to serve, for toddlers leave to cool for a few extra minutes.
For other recipes for Toddlers go here…