Lamb is such a versatile meat. You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for. The page of lamb recipes that Mum kept from July 1997 showcases this versatility. This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.
It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight. This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.
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.