New Make/Bake 27 - Lamb Casserole with Feta Dumplings

Alas "Something for the Weekend" is no more, boooo. But good news, it has been resurrected in a new format called "Sunday Brunch" over on Channel 4. I've been watching it for a few weeks  before I wanted to share my views and after 2 weeks, I think I'm getting to like it. There are a few features missing which I enjoyed from SFTW (Gadget Roulette and Wayne and his amazing cocktails) but the banter and lovely food are the same which was always my favourite part of the show.

On the very first show Simon Rimmer made a really lovely sounding dish which received great reviews from the guests, Lamb casserole with feta dumplings. As a huge fan of Lamb I thought it would be a great recipe to try.

Lamb Casserole with Feta Dumplings

Recipe by Simon Rimmer, Sunday Brunch

Ingredients

For the Lamb Casserole

• Vegetable oil, for frying
• 450g good-quality lamb mince
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 clove garlic, crushed
• 1 tsp ground cinnamon
• 1 tbsp tomato purée
• Few sprigs rosemary
• 200ml Madeira
• 200ml strong beef or game stock

I added two tablespoons of Tomato Ketchup and 1 tablespoon of Worcestershire Sauce it give it some extra sweetness and depth.

For the topping

• 225g plain flour
• 3 tsp baking powder
• Pinch of salt
• 100g unsalted butter, cubed
• 175ml sour cream
• 150g feta cheese

(I halved the ingredients so that it served two)

Method

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. For the filling, heat some oil in a deep heavy-bottomed saucepan and brown the mince. Remove the mince from the pan and set aside.
   
2. To the same pan add the onion, carrot and garlic and fry gently to soften but not colour.
   
3. Add the lamb mince back to the pan, add the cinnamon and tomato purée and cook out for 4-5 minutes.
   
4. Add the rosemary, Madeira, stock and some seasoning, and bring to the boil. (This is where I added the tomato ketchup and Worcestershire sauce) Then allow to simmer for at least 30 minutes.
   
5. For the topping, in a blender pulse together the flour, baking powder, salt and butter. When it looks like breadcrumbs add the sour cream and do the same again. The dough will be very sticky.
   
6. Spoon the filling into individual pie dishes, then spoon dollops of the batter on top. Sprinkle over the feta and bake for 25 minutes until crisp and golden.
   
    
   
   
   
   
   
   I served mine with a baby leaf salad and a drizzle of extra-virgin olive oil.
   
   
   It was delicious, quite sweet and rich (especially the Feta Dumplings) and very yummy. Initially when I was making the Casserole I thought that it wouldn't be enough for two but with the dumpling it was very filling. Next time I'd be tempted to make all of the filling and freeze half for another time.