Rustic Lamb Casserole

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May 29, 2016

Rustic Lamb Casserole 5 0 5 6

Classic lamb casserole packed with chunky vegetables, and a delicious sauce just perfect for dunking bread into!

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

    6 hrs

    6 hrs 15 mins

  • Yields: 8


1kg diced lamb

4-6 small washed potatoes, skin left on, chunky diced

4 thin carrots, chunky cut

1.5 cups of pumpkin diced

1 cup frozen peas

2 cups liquid vegetable stock

2 tbsp tomato paste

2 tbsp Worcestire sauce

2 tbsp mint sauce

1 tbsp fresh thyme

Cracked black pepper to taste


1Combine all ingredients in slow cooker.

2I cooked mine on high for 6hrs in a 5L Breville slow cooker.

3Could also easily cook 8-10hrs on low.

4I stirred only twice during cooking so as not to break up all the vegetables.

5Serve with crusty bread chunks to dunk 🙂

Submitted by Paulene Christie


8 Reviews

Ashley Cameron

July 24, 2016

Perfect for when I can’t be bothered cooking which is u ssually Sundays . Had everything in it so I can relax. Beautiful


July 23, 2016

Very easy to prepare, I used the mint sauce even though we don’t like it, but thought I’d give it a go anyway. Next time……no mint sauce hahaha and there was a bit too much liquid, but still it was nice. We still ate the lot though, thank you for the recipe!

Rachael Morrison

July 22, 2016

Nice easy recipe! Very simple but very tasty! Will make again 🙂

x gill verrecciha

June 24, 2016

hubby gave it 11 out of 10 ….. he said best hes ever tasted …i added french onion soup packed …..thank you thank yo xxx


June 21, 2016

I loved this recipe. it was easy and tasted great. Didn’t need to add anything else. I used salt reduced stock and mixed all the extra sauces in the second cup of stock before adding to cooker. I liked the amount of liquid, but that’s because I like it being more soupy!

Robyn Quinn

June 19, 2016

Far too much liquid in this recipe, next tome I will dust the chops with flour and halve the stock, otherwise ok

Robyn Quinn

June 19, 2016

Far too much liquid in this recipe, I’d have the stock if making again, or dust the chops in flour prior to cooking

Creena Ryan

June 5, 2016

Great recipe and so easy to prepare and tasted great too! Thank you to the creator

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