Lamb Casserole


Lamb Casserole

A casserole French: diminutive of casse, from Provençal cassa “pan” is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.



Portion Size: 4-6
Prep Time: 20 Minutes


500 gm (Diced) Lamb
200 gm (Diced) Onions
250 gm (Diced) Swede
150 gm (Diced) Carrots
200 gm (Diced) Celery
150 gm (Diced) Leek
2 Beef Stock Cubes
40 gm Gravy Mix
3 Litres Water (Hot)
Salt And Pepper To Taste
2 Bay Leaves
50 gm Tomato Puree


1: Peel, wash and prepare all the vegetables. Make up the beef stock, whisk the hot water together.
2: Heat a dash of oil in a saucepan, Add onion and seal off the lamb and add vegetables add tomato puree, beef stock and bay leaf.
3: Bring to the boil and, reduce temperature simmer for 15 minutes , place in a casserole pot and place in oven for 70 minutes. Mix a small amount of water to the gravy mix and when the lamb is tender  and stir in the gravy mix to thicken.
4.: Cook the stew for a further 10 mins then check seasoning add salt and pepper as needed
5: Serve with home made suet dumplings.
Chef Tip:
1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
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