amazing stuffin'-top casserole

[snugglekitty]

I'm sure this casserole is going to become legendary. It got rave reviews from myself and moominmolly, even on the first day, before it entirely cooled. My idea was to make something like shepherd's pie, but without the potatoes being mashed. We had it with water and followed it with a dessert of wheat-germ cookies and port, so you can all consider that my contribution to the food log project.



Ingredients

8-10 potatoes
2 lbs ground lamb
2 medium onions
1 8 oz package mushrooms
1 bag frozen corn
1 cup asiago or other sharp cheese, grated
5 cloves garlic
1/2 c cream or half and half
3 cups leftover stuffing
thyme salt
olive oil

First, wash the potatoes and slice them into rounds. I always have this problem with casseroles, where everything is all done but the potatoes, which continue to imitate rocks. So, I decided that instead of just parbroiling the potatoes, I would simply cook them on the stove until soft. While they cook, prepare your lamb and slice your onions. When the potatoes are soft, remove them from the hot water and put them in a preparation bowl. Peel garlic and remove ends, but do not chop.

Next, brown the onions and lamb with olive oil, garlic, and a generous portion of thyme salt. I am not one to tell you how much salt to use, but this was the only salt I added, so you can just bear that in mind. Wash and coarsely chop the mushrooms, and grate the cheese.

Preheat your oven to 350. Layer cooked potatoes along the bottom of your casserole dish. Add lamb and onions with slotted spoon, letting each spoonful drain before inclusion. Add fresh mushrooms, frozen corn, and cream. Cover with more potatoes. Ladle stuffing generously on top.
Bake in oven for forty-five minutes. After thirty minutes, sprinkle grated cheese on top.

Makes three casseroles if one of them is a big dish, four if they are all pie-sized.

Comments

[mrpet.livejournal.com]

*hooray* stuffing!