Lamb hot pot casserole

  

March 24, 2017

Lamb hot pot casserole 5 0 5 1

An all in one bowl meal from your slow cooker 🙂

  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: Serves 4

Ingredients

1x tin cream of mushroom soup

2x tbsp Worcestershire sauce

2x OXO chicken cubes

3-4 potatoes peeled and chopped thickly

Pumpkin peeled and chopped

1x brown onion

1x tin condensed tomato soup

Salt and pepper to taste

2-3 carrots peeled and chopped thickly

2-3 tsps of gravy mix

Garlic

2x handfuls of Pasta shells

6-7 Lamb stewing chops or whatever lamb type of lamb you like

Directions

1Place potatoes, onion, carrot, pumpkin, garlic, lamb, worcestshire sauce, mushroom soup, tomato soup in slow cooker.

2Add water to your OXO cubes and put in your slow cooker.

3Cook on high for 3 hrs and low for 3 hrs or until meat is falling apart, Add pasta shells half an hour before serving.

4Stir through your gravy mix with a little hot water and add to the casserole.

5Can use cornflour to thicken if need be

6Serve with bread and butter or creamy mash

Submitted by Kaitie Sallway

00:00

5 Reviews

Anne Humpage

August 26, 2021

Close to the end of the month so I didn’t have much in the way of vegetables however I replaced the pumpkin with sweet potato and added potato onion and carrot. It was very tasty except that it tasted overwhelmingly of tomato. I like tomatoes very much but still found the tomato taste a bit too much. All in all I would make it again but I would only use half the amount of tomato soup.

Sure could 🙂

Jessica Furlong

April 4, 2020

Could I do this with sausages instead of lamb?

Jessica Furlong

April 4, 2020

What kind of gravy mix did you use please

Colleen Snibson

April 7, 2017

This was so tasty. I added zucchini, parsnip, swede, and turnip to ours. Anything like a stew, I add as many vegetables in as I can get so that I don’t have to cook extra. The meat was sooooo tender. Hubby said he would have preferred it without the pasta shells, but the daughter liked the shells in.
Thanks, Kaitie Sallway, for the recipe.

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