Potato and Lamb Casserole
Source of Recipe
Family Circle
Recipe Introduction
This reminds me of a version of Shepherd's Pie
List of Ingredients
1 tbsp. vegetable oil
1 medium size onion, chopped
1 pound ground lamb or other ground meat
3/4 tsp. salt
2 cloves garlic, chopped
1 tsp. chopped fresh rosemary or 1/2 tsp. dried
1 pkg. (10 oz) frozen tender tiny peas
1 pkg. (10 oz) frozen baby carrots
1 can (14.75 ounce) beef broth
Pinch cayenne pepper
1 1/4 pounds small new potatoes, scrubbed cut into 1/8 inch slices
3 tbsp. cornstarch
3 tbsp. water
1 tbsp. grated ParmesanRecipe
Heat oven to 350 degrees. Coat shallow baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion, saute 5 minutes. Add ground lamb and salt, saute breaking up clumps.
Add garlic and rosemary, saute 2 minutes.
Stir in peas, carrots, beef b roth, remaining 1/4 tsp. salt and cayenne. Bring to simmer.
Place sliced potatoes in pan. Cover with cold water and salt water. Bring to boil, boil 2 minutes. Drain, let cool.
When lamb mixture begins to simmer, stir together cornstarch and water in small cup. Stir into filling, simmer until very thick, about 2 minutes. Remove from heat.
Spread one third of potato slices over bottom of prepared pan. Top with half the lamb filling mixture. Repeat layering with second third of potatoes and the remaining filling.
Decoratively fan remaining thin potato slices on top. Sprinkle with parmesan.
Bake at 350 for 40 minutes or until potatoes are knife tender. Let cool 10 minutes before serving.
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