Name: Biscuit Topped Lamb Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ pounds lamb stew meat, cubed; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika; 1 cup beef broth; 1 tablespoon tomato paste; Salt and pepper to taste; 1 cup frozen peas; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, cold and cubed; ½ cup milk

Instructions

Preheat your oven to 375°F (190°C) and grease a casserole dish.
In a large skillet, brown the lamb stew meat over medium-high heat until it's no longer pink. Remove the meat from the skillet and set it aside.
In the same skillet, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
Add the dried thyme, rosemary, and paprika to the skillet, stirring well to combine.
Pour in the beef broth and add the tomato paste. Season with salt and pepper to taste.
Return the browned lamb to the skillet and mix everything together. Let it simmer for about 10 minutes to allow the flavors to meld.
Stir in the frozen peas and cook for an additional 2-3 minutes. Then, transfer the mixture to the prepared casserole dish.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Slowly pour in the milk and mix until just combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the lamb mixture in the casserole dish.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Let the casserole cool slightly before serving.

Ingredients

Instructions

Nutrition Facts

You may have missed