Lamb and Potato Casserole
4 servings
60 minutes
Lamb casserole with potatoes is a dish that combines the rich flavor of tender lamb and the softness of mashed potatoes. Historically, such casseroles were popular in Russian cuisine due to their simplicity and heartiness. The baked crust gives the dish an appetizing aroma, while added spices and tomato sauce enhance the depth of the meat's flavor. A small amount of parsley greens refreshes and adds lightness to this traditional rustic dish. It is perfect for a family dinner, especially in cold weather, warming and satisfying at the same time.
1
Boil the potatoes.
- Potato: 1 kg
2
Cut the meat into cubes, fry it, add finely chopped onion, celery, roots and continue frying until the vegetables are soft.
- Lamb: 600 g
- Onion: 2 heads
- Celeriac: 1 piece
- Parsley root: 1 piece
3
Sprinkle with salt, pepper, add tomato sauce, grated garlic.
- Salt: to taste
- Ground black pepper: to taste
- Tomato sauce: 3 tablespoons
- Garlic: 1 clove
4
Pass boiled potatoes through a sieve, add salt, beaten eggs, and finely chopped parsley.
- Potato: 1 kg
- Salt: to taste
- Chicken egg: 4 pieces
- Parsley: 1 bunch
5
Place mashed potatoes in a greased form, make a hollow in the center, and add the prepared meat and vegetable mixture. Shape a potato roll around the filling, drizzle with oil, and bake in a preheated oven at 180°C for 30 minutes.
- Potato: 1 kg
- Lamb: 600 g
- Vegetable oil: 4 tablespoons
