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."
photo by Wendy-Bob photo by Wendy-Bob
photo by Wendy-Bob
photo by kncompton05 photo by kncompton05
photo by kncompton05 photo by kncompton05
photo by Wendy-Bob photo by Wendy-Bob
Ready In:




  • Pre-heat your oven to 200c.
  • Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
  • Add the ground lamb and cook for another couple minutes until browned.
  • Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
  • 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.
  • Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
  • Bake in the oven for approximately 30-40 minutes.

Questions & Replies

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  1. This was very tasty spooned over mashed potatoes. We don't have lamb stock cubes or bisto available, so I made a roux, used some of the juices from the lamb, and then added some chicken stock, salt and pepper. I probably will make a little more roux next time, and I think I would add more veggies and probably more herbs or some spice. I also used fresh rosemary and thyme, as I think that fresh herbs are wonderful to use. This is a comfy dish, well suited for a casual evening at home.
  2. Excellent recipe to really play with. when I read the recipe and its entirety I thought this would be fantastic in a Shepherd pie kind of idea, texas style =). Preheat oven 400F. For starters i minced up the onion and the carrot in my little food processor and cooked with olive oil not browning. add the lamb as said, browning up. Then adding the garlic, and one can of stewed tomatoes breaking up the tomatoes in the pan cook about 3 mins. Pushing everything creating kind of a hole in the middle, pour in the 3/4 cup of red wine. Add the rosemary, and with this herb im just not a big fan, so i only used 1/2tsp. cook about 4 mins, till alcohol cooks off. dump all in the casserole dish. For the Gravy melt 2 tbls of butter, and 2 tbls flour, making a roux. Pour in 1 1/2 cups beef stock bring to a boil and then lower to a simmer, 2 mins, pour over meat mixture. Cook for 30 mins. Then make any kind of mashed potato you choose and top, switch to a broil 5 mins.
  3. Very tasty! I made it using ham stock and served it with some rice. Rosemary gives very nice flavour!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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