Delicious Lamb, Rosemary & Red Wine Casserole

This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 400  g ground lamb (I use lean organic)
• 1  large onion
• 2  carrots
• 3  garlic cloves
• 2  teaspoons dried rosemary
• 3⁄4 cup red wine (I use a merlot)
• 1⁄2 pint lamb gravy (see recipe below if desired)

• For the gravy

• 1  lamb stock cube (Knorr)
• 1⁄2 pint cold water
• 4  teaspoons  bisto, original gravy powder

Directions

1. Pre-heat your oven to 200c.
2. Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
3. Add the ground lamb and cook for another couple minutes until browned.
4. Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
5. Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
6. Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
7. Bake in the oven for approximately 30-40 minutes.