When we were growing up casseroles equalled comfort food. They were prepared for a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.
Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall. There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.
While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion… I suppose now, you could liken them to the modern day slow cooker dish.
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This is my idea of comfort food from home, one of the dishes my mum used to prepare, and we all loved it.
Category:
Main, Main Course
Style:
Australian
Keyword:
Carrot, Hot Pot, Lamb, Peas
Quantity: 4
Author: My mum - Grace Flood
-
1
large onion
chopped
-
500
g
lamb shoulder cut into 3cm cubes
-
2
tbsp
plain flour
for gluten free option see note below
-
60
g
butter
-
450
ml
lamb or chicken stock
-
250
g
carrots
chopped
-
1
x 400g can of peas
see note below
-
Sea salt
-
Freshly ground black pepper
-
Chopped parsley to garnish
-
Preheat oven to 160˚C.
-
Toss the lamb in the flour.
-
Melt the butter in a large frying pan over medium heat.
-
Fry the lamb, carrot and onion in the butter for 3 minutes.
-
Stirring, add the stock and liquor from the peas.
-
Season to taste, bring to boil and stir until thickend.
-
Transfer to a casserole dish, cover with the lid and cook in preheated oven for 2 hours, adding the peas for last 15 minutes.
-
Garnish with parsley.
- This recipe needs canned peas, not fresh or frozen, and you will need to ensure that the canned peas are not "mushy" peas.
- While Mum used diced lamb, I have also used lamb neck chops as well.
- For gluten free:
- I sautée the lamb and remove to casserole dish, then sautée the onion and carrot, add the stock and add that to the casserole dish.
- To thicken, I add a slurry of potato flour and water about 5-10 minutes before it is done, the liquid will be bubbling, and by stirring it through for a minute, then replacing the lid and returning the dish to the oven, it cooks perfectly.
- Perfect sides for this dish:
- Mashed potato
- Steamed cabbage
- Steamed pumpkin
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