New England Lamb Bake
Total TimePrep: 25 min. Bake: 1-1/2 hours
To Katie: Of course you can use beef. I would suggest a nice chuck roast as they get very tender when cooked like this. Good Luck with it!
Could you substitute beef? If so, what cut would you recommend?
Thanks for reminding me about this. I made this years ago when it was 1st in the magazine. I forgot how good it was. Now I saved this for a fall meal.
I used ground lamb. I used my mandolin to thinly slice the potatoes. I made three layers of overlapping potatoes. I lightly buttered and ground a bit of salt & pepper on each layer. It took less time to bake...about 45 minutes total. I did not coat the potatoes with more butter and return it to the oven; it wasn't necessary. The sides were bubbling nicely and the top got nicely brown. I snuck a taste and find it really delicious... 5 stars for flavor and ease of preparation [I had everything chopped and measured before I started cooking.] The flavors of the rosemary and thyme are very subtle so I would add more next time. The salt and pepper in the lamb part was spot on. I'm glad I lightly salted and peppered each potato layer. I made this dish ahead and will reheat it tomorrow. PS. I realized after this casserole was cooked that I should have drained the meat before proceeding with adding the flour and making the sauce. Greasy! I used paper towels to wick off the grease and all was fine.
This is so delicious! Next time to cut down on pre time I'll have the bone removed or use other cuts. It's a wonderful Sunday meal. I served biscuits with it.