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New Potato And Lamb Casserole
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- #108013
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 pound ground lamb
3/4 teaspoon salt
2 cloves garlic, chopped
1 teaspoon chopped rosemary
1 package (10 ounce size) frozen peas
1 package (10 ounce size) frozen baby carrots
1 can (14 ounce size) beef broth
1 pinch cayenne pepper
1 1/4 pound new potatoes, with skins, cut into slices
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon grated Parmesan cheese
directions
Heat oven to 350 degrees F. Coat baking dish with cooking spray.
Heat oil in skillet. Add onion, saute until softened. Add lamb and 1/2 tsp salt, saute until no longer pink. Add garlic and rosemary, saute 2 minutes. Stir in peas, carrots, broth, remaining salt and cayenne.
Bring to a simmer. Place potatoes in saucepan. Cover with water and salt. Bring to a boil and boil 2 minutes. Drain. Cool.
When lamb mixture begins to simmer, stir together cornstarch and water in cup. Stir into lamb mixture, simmer until very thick. Remove from heat.
Spread 1/3 potato slices over bottom of dish. Top with half the lamb mixture. Repeat layering. Decoratively fan remaining potato slices on top. Sprinkle with Parmesan.
Bake 40 minutes or until potatoes are tender. Cool 10 minutes before serving.
added by
wilbur
nutrition data
Nutritional data has not been calculated yet.
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