Ground Lamb Casserole Filled With Root Veggies
Healthy Comfort Food Weeknight Meal
Growing up my mom frequently made casseroles and as an adult it has been one of my favorite ways to make an easy comfort food weeknight meal. Growing up in the 90s casseroles were filled with cream of mushroom and chicken soups, cheese, butter and most of the time very little veggies. Making casseroles was easy and an inexpensive way to make a quick meal for our family and it still can be that way by simply making a few adjustments but keeping the basic flavors and warmth of the comfort foods.
There is a variety of ways that this casserole can be made, but I tried to make it the easiest and quickest way possible so that it can be made right after work, placed in the oven for 30 minutes and you have a great tasting, nutrient filled supper. One of the easy swaps that I use is real broth combined with arrowroot powder that is then poured over the meat and veggies which makes a thick gravy as it is cooking in the oven. In the middle layer of this particular casserole my mom would usually use carrots and peas as the veggies. I decided to at least double the veggie amounts and added some turnips to add another layer of flavor. The top layer is mashed potatoes made creamy by using leftover water that I used to cook the potatoes in and added 2-3 tablespoons butter or vegan butter. My mom usually used ground beef, but I really like ground lamb and I found that this change brought the flavors of this dish up a notch.
As usually I am happy you decided to visit my 2nd most favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day in your Kitchen!
Ground Lamb Casserole
Ingredients
- 1 LB Ground Lamb
- 1 Large Yellow or sweet onion Diced
- 1 LB carrots Chopped
- 2 Small Turnips or One Large Turnip Chopped
- 2 Cups Green Peas Fresh or Frozen
- 1.5 Cups Chicken or Veggie Broth
- 1/2 Cup White Wine If you don't have white wine, use additional broth
- 1/2 Cup Arrow Root Flour Tapioca Starch will also work
- 1 lb Red or Yellow Potatoes
- 3 TBSP Butter Used to help make mashed potatoes creamy
Instructions
- Preheat oven to 375 degrees.
- Unthaw ground meat if needed then prepare the mashed potatoes. I don't peel the potatoes I just cut off the bad parts and leave the rest of the peels on. Cut into medium sized pieces and cover with water, simmer until potatoes fall apart very easily when pierced with a fork. Reserve the remaining water for later use. Mash the potatoes with hand masher and add enough of the reserved water to make potatoes creamy. Add salt to taste.
- While the potatoes are cooking continue making the rest of the casserole. Sauté diced onion with the ground lamb, chopping up the ground lamb into small pieces as its cooking. Once all the meat is cooked and onions are softened, place it into a medium sized baking dish. Deglaze the pan with 1/2 cup broth and set liquid aside.
- I used the same pan that I cooked the meat in, (cause who wants more dishes) simmer the chopped carrots and chopped turnips till softened, but not mushy. Drain any leftover liquid and layer veggies on top of the meat. Next add 2 cups frozen peas. Evenly pour the broth used to deglaze the pan over the veggies, plus an additional 1 cup broth and 1/2 cup white wine. Then sprinkle 1/2 cup arrowroot powder over the top. Last but not least spread mashed potatoes on top. Cook at 375 for 30 minutes or until the middle of the casserole is hot and bubbling.
- Optional Topping: 1/2 Cup shredded cheddar cheese, fresh chives and parsley.