Old-fashioned lamb, pumpkin, potato and green bean casserole recipe

This rustic and old school casserole is really easy to make and goes a long way!

Old-fashioned lamb, pumpkin, potato and green bean casserole recipe

Lamb is expensive, but this only needs half a kilo’s worth – about $10. The pumpkin thickens this beautifully and the potatoes add some substance. You can make it spicier if you like, but this is the G rated, kid-friendly version. Keen’s curry powder is my preference here because it evokes those old school vibes, but you could use your own favourite curry powder … or even leave it out!

Sometimes I smoosh this into a jaffle the next day, mashing up the potatoes for best results, so you could do that too!

Ingredients

Serves four (If you’re feeding more just add some extra spuds and pumpkin!)

• 500g diced lamb
• 1 onion, finely chopped
• 1/2 tablespoon of curry powder (such as Keen’s)
• 1 400g can of tomatoes
• 1 tablespoon soy sauce
• 1 large chicken or beef stock cube (such as Massel)
• 500 grams of pumpkin, peeled and chopped roughly
• 500 grams of small potatoes, peeled and sliced in half
• 100 grams green beans, topped, coarsely chopped
• 100 grams fresh tomatoes, chopped
• 2 cloves of garlic, crushed
• 2 tbsp olive oil
• 1/2 teaspoon of dried herbs (Italian or oregano or whatever your preference is)
• salt and pepper

Method

Step 1. Pop the oil into a large, heavy based pot over medium-high heat. It’s best to choose one that has a lid. Fry the lamb until browning a little. Remove from pot.

 

Step 2. Fry the onion until browning a little. Add the garlic and fry for a minute or so. Add the tomatoes and mash them to break them up. I used potato masher.

Step 3. Use the empty tomato tin to add 1 and a half tins of water to the pot. Now add the stock cube, pumpkin, potatoes, herbs, browned lamb, soy sauce and some salt and pepper.

 

Step 4. Cook over a low heat for 90 minutes or until the lamb is tender. (Up to two hours).

Step 5. Throw in the beans and fresh tomatoes. Simmer for 5 minutes. Taste and season with salt and pepper once more.

Serve in big bowls with a side of crusty bread.