Warming Casserole

Hello all, 

As the weather is turning rather cold and winter draws ever nearer, my thoughts are turning towards hearty, warming food! I'd like to share with you my favourite lamb casserole recipe. 

For a vegetarian version, you can easily substitute the meat for quorn, tofu or soya protein, omit the wine, and exchange the lamb stock for a vegetarian stock. 

I hope you try my casserole recipe and if you enjoyed it, please let me know! Happy cooking!!!

Lamb Casserole

1. 650g diced lamb
2. Half a pint of lamb stock (plus extra in case needed)
3. Five tbsp red wine
4. Handful of pearl barley
5. Two tbsp Worcestershire sauce
6. Two Bay leaves
7. Rosemary & Thyme
8. Ground black pepper
9. One tsp concentrated tomato puree
10. One cup of diced carrots
11. One cup diced potatoes
12. One sliced large onion
13. One cup of peas
14. One cup button mushrooms
15. One tin of chopped tomatoes  

Heat some oil in a pan and sweat the sliced onions. Add lamb and sear until browned. 
 
Heat the stock up until it is simmering hot. Set aside.

To the meat and onions, add the pearl barley, carrots, potatoes, bay leaves and stir fry for 5 -8 minutes, before adding half a pint of the stock.

Set aside another half a pint of hot stock for later in case needed.

Bring everything to a simmer. Next, add the wine, tin of chopped tomatoes and tomato puree.

Continue to simmer for 20 minutes.

Add the peas, mushrooms and some black pepper - stir, and then transfer to your slow cooker and add the Worcestershire sauce and the rosemary and thyme.

Slow cook on low for 5 - 6 hours, stirring every hour or so. Add extra hot stock if it becomes too dry for your liking.

Check seasoning and serve with crusty bread.