Thursday, 9 February 2017

Lamb Casserole - dairy free, soya free, gluten free, egg free

It's that time of year - cold, chilly, grey, damp and we all suddenly crave something warming, don't we? This dish is a perfect winter warmer. The Hub first started making it a few years ago and then I picked up the ropes and it's now become a firm family favourite.

Perfect dish for this time of year!

Me being me, of course, I like things simple, so I've even found a few shortcuts to make it even easier - like buying lardons, and ready diced lamb instead of chopping up the bacon and lamb myself - lazy I know, but when you want to save time...  ;)

What you will need:

large cast iron casserole dish or a casserole dish and a large pan to brown the meat in
wooden spatula
small bowl
half litre jug
chopping board
large knife


I pack diced lamb (250g)
I pack bacon lardons (100g)
1 pack charlotte potatoes (500g)
2-3  medium/large carrots
2 medium leeks
1 Knorr lamb stock cube
2 tablespoons plain flour (mine is gluten free)
3 Tablespoons olive oil


1. Scrub the potatoes to make sure they're clean. Some of the bigger ones may benefit from chopping up a bit.

2. Remove outer leaves of leek, chop and rinse in fresh water, then drain.

3. Peel and chop carrots.

4. Empty the diced lamb into a small bowl and coat in the flour. 

5. Put your olive oil in a pan (or if you have a cast iron casserole, in the casserole dish). Turn up heat and then add the coated lamb to brown. 
Covering the meat in flour and browning off is a bit of a faff, but is worth it!

6. Add lardons to crisp slightly. Meanwhile heat oven to 180 degrees C.

7. Turn off the heat under saucepan or casserole.

8. Make your stock, in the jug - you will need about 400ml.

We use Knorr, but you don't have to.

8. Place all ingredients in the casserole dish. Pour over the stock over all the ingredients. And place your casserole in the oven. Don't forget to add a lid!

So easy, all in one!

9. If you don't like your leeks to be too well cooked, you can put your casserole in the oven for about 1 and a half hours, then add in the leeks  (stir them in)and cook for another half an hour.

I like to lift the lid for the last hour-ish - I like my potatoes to brown a bit.

Ready to serve!

10. Serve and enjoy!

We never have much left over!! 

Pretty much all gone!

Slow Cooker Version

Having  recently bought a slow cooker, I've now started making it in there - nothing better than getting organised in advance and coming home to a ready made meal of your own devising! Having tried this a couple of times, I think I prefer the quicker method, but you could sweeten this one up by ditching the leek and adding some onion instead. Don't forget to brown them first, if you do!

1. Once your vegetables are prepped (as above). Brown off the meat and make your stock, only make up 300 mls, rather than 400 mls, with your stock cube.

2. Place potatoes and carrots at the bottom of the pot, then layer the meat over top. You can add the leeks at this stage, but they might suffer. Better to add them later on.

3. Pour over your stock.

4. Cook on low for eight hours, or on high for two and then low for four.

5. Add leeks 40 minutes from the end.

Please note: 

This post is not an advert. I have not been paid to write this post. I am not sponsored in any way, even by advertising. I do not receive products free to review, although I have often been offered them. This is to try and maintain an unbiased approach. All views expressed are my own (unless I've asked for The Hub's or Kiddo's).

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