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!
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
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.