Lamb And Potato Casserole Recipes

LAMB AND POTATO SKILLET

Steps:

• Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain liquid from pan.
• Stir in broth, dill, garlic and herb seasoning blend, pepper, onion powder, bay leaf, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add tomato sauce and shredded cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
• Remove bay leaf and serve.

QUICK LAMB & POTATO POT

Steps:

• Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
• Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
• Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.

LAMB & POTATO BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
• Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon. Tip all the mince back into the pan, add the cinnamon and fry for 1 min. Pour in the tomato sauce and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.
• Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes. Spread the cheese or white sauce on top and bake for 35 mins until golden and the potatoes are tender.

LAMB CASSEROLE

Steps:

• Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
• Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

LAMB AND POTATO CASSEROLE

Steps:

• Preheat the oven to 425F. Pour half of the olive oil into a deep baking pan and turn the pan so the sides are coated with the oil to make serving easier. Layer half the potatoes in the bottom of the pan. If some slices are thicker than others, use these on the bottom layer. Sprinkle salt and pepper over the layer of potatoes. Mix the garlic, parsley and rosemary together and sprinkle half of it over the potatoes in the pan. Arrange the lamb slices evenly over the layer of potato slices. Add more salt and pepper and drizzle the rest of the olive oil over the lamb. Sprinkle the cheese over the lamb. Then layer the rest of the potatoes over the top. Sprinkle salt and pepper and the rest of the herb mix over the potatoes and add about a quarter cup of water to the pan. Bake, uncovered, for 1 hour. Add 1/2 cup more water to the pan and bake another hour, or until a fork easily pierces through the meat and potatoes. Serve immediately.