Looking through Mum’s recipes there’s quite a lot that use tinned sweet corn, not something that’s used much these days. This savoury beef casserole topped with creamed corn is a bit unusual, but as it says the corn adds some sweetness to the standard savoury mince so it could be worth trying.
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
This recipe comes from an Australian Women’s Weekly ‘Pies without Pastry’ liftout dated August 1994. I love the first paragraph explaining what couscous is and where you can buy it. It was obviously a very new ingredient back then, quite a contrast to how easy it is to find in every supermarket now.
There was a time when racks of lamb were a lot cheaper than they are now, so using them in a casserole was probably OK, but with the price they are now I think I’d make this recipe with a cheaper lamb cut – chump chops would work just as well.
You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.