Mary Berry Minted Lamb Casserole Recipe

Name: Mary Berry Minted Lamb Casserole Recipe
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Ingredients: 900g lamb shoulder, trimmed and cut into 4cm chunks; 3 tbsp plain flour; 1 tsp fine salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil (or sunflower oil); 2 medium onions, thickly sliced; 3 carrots, cut into chunky pieces; 2 celery sticks, sliced; 3 garlic cloves, finely chopped; 2 tbsp tomato purée; 600ml lamb stock (hot); 2 tsp Worcestershire sauce; 2 bay leaves; 250g frozen peas; 2–3 tbsp mint sauce (to taste); 1 tbsp cornflour mixed with 2 tbsp cold water (optional, for thickening)

This comforting minted lamb casserole is a classic, slow-cooked British-style supper with meltingly tender lamb, soft vegetables, and a glossy, mint-scented gravy. The flavour is savoury and rich with a fresh lift from mint that makes the whole dish taste lighter than you would expect. It is an easy, beginner-friendly casserole with simple steps, just a little patience while the oven does the work. Total time is about 2 hours 15 minutes, with only 20 minutes of hands-on prep.

Ingredients

For the lamb casserole

900g lamb shoulder, trimmed and cut into 4cm chunks
3 tbsp plain flour
1 tsp fine salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil (or sunflower oil)
2 medium onions, thickly sliced
3 carrots, cut into chunky pieces
2 celery sticks, sliced
3 garlic cloves, finely chopped
2 tbsp tomato purée
600ml hot lamb stock
2 tsp Worcestershire sauce
2 bay leaves

For the minted finish

250g frozen peas
2 to 3 tbsp mint sauce, to taste
1 tbsp cornflour mixed with 2 tbsp cold water (optional, to thicken)

To serve (optional)

Buttery mashed potatoes, fluffy rice, or crusty bread
Steamed greens or buttered cabbage

How to Make Mary Berry Minted Lamb Casserole

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly and the sauce reduces nicely.
Coat the lamb: Tip the flour, salt, and pepper into a large bowl. Add the lamb and toss until every piece is lightly coated. This helps the meat brown and gives the gravy body.
Brown the lamb: Heat 1 tablespoon of oil in a large, ovenproof casserole dish (or a deep frying pan if you are transferring to a casserole). Brown the lamb in batches for 6 to 8 minutes total, turning so you get good colour. Lift to a plate as you go and add a little more oil if the pan looks dry.
Soften the vegetables: Add the onions, carrots, and celery to the dish. Cook over medium heat for 6 to 8 minutes, stirring, until the onions soften and pick up a little colour. Stir in the garlic for 30 seconds.
Build the base: Stir in the tomato purée and cook for 1 minute. Pour in a splash of the hot stock and scrape up any browned bits from the bottom. Add the remaining stock, Worcestershire sauce, and bay leaves.
Slow-cook in the oven: Return the lamb (and any resting juices) to the casserole. Bring to a gentle simmer on the hob, then cover with a lid and bake for 1 hour 30 minutes, or until the lamb is tender when you press it with a fork.
Finish the casserole: Stir in the frozen peas. Bake uncovered for 10 to 15 minutes so the peas cook through and the sauce reduces slightly. If you want a thicker gravy, stir in the cornflour slurry a little at a time and simmer for 2 to 3 minutes until glossy.
Add mint and rest: Take the casserole out of the oven and remove the bay leaves. Stir in 2 tablespoons of mint sauce, taste, then add more if you like. Let the casserole stand for 10 minutes before serving so the sauce settles and the flavours round out.

Tips

Why is my lamb still tough?

It usually just needs longer. Keep it covered and give it another 20 to 30 minutes in the oven. Lamb shoulder becomes tender with time, and rushing it is the quickest way to a chewy stew.

How do I thicken the gravy without making it lumpy?

Mix cornflour with cold water first, then stir the slurry into the hot casserole in small splashes. Simmer for a couple of minutes, stirring, until the gravy turns glossy and lightly thickened.

How do I stop the mint flavour from taking over?

Add mint sauce at the very end, off the heat, and do it gradually. Mint gets louder as it sits, so start with 2 tablespoons, rest the casserole, then decide if you want more.

Do I have to brown the lamb?

For the best flavour, yes. Browning adds depth and colour that you cannot get from simmering alone. If you are short on time, brown just half the lamb well, and it will still lift the whole casserole.

Serving Suggestions

Buttery mashed potatoes and steamed green beans
Fluffy basmati rice with buttered peas on the side
Crusty bread for mopping up the minted gravy
Roast potatoes and simple sautéed cabbage

Storage

Room temperature

Cool the casserole quickly, then do not leave it out for more than 2 hours. Once it is no longer steaming hot, refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water or stock if the gravy has thickened too much.

Freezing

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat on the hob until fully hot. Stir well while reheating to bring the gravy back together.

Nutrition

Calories: 520 kcal
Carbohydrates: 24 g
Protein: 44 g
Fat: 26 g
Saturated fat: 9 g
Sodium: 780 mg

Disclaimer: Nutrition values are estimates and vary depending on ingredients, brands, and portion size.

FAQs

Can I make minted lamb casserole in a slow cooker?

Yes. Brown the lamb and soften the onions first for best flavour, then transfer everything (except peas and mint sauce) to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Stir in peas for the last 20 minutes, then add mint sauce to taste right at the end.

What cut of lamb is best for a lamb casserole?

Lamb shoulder is ideal because it has enough fat and connective tissue to turn meltingly tender during slow cooking. Lamb leg can work, but it is leaner and can dry out if cooked too long.

Can I make this casserole ahead of time?

Absolutely. It tastes even better the next day. Cool, refrigerate, then reheat gently on the hob. Add a splash of stock if the gravy has thickened too much overnight, and stir in the mint sauce after reheating for the freshest flavour.

Can I use fresh mint instead of mint sauce?

Yes. Stir in 1–2 tablespoons of finely chopped fresh mint at the end, off the heat. Fresh mint gives a cleaner flavour than mint sauce, so you may want a small squeeze of lemon or a pinch of sugar to balance the gravy if needed.

Why is my casserole watery?

Watery casseroles are usually caused by not reducing the sauce enough or using a lid that traps a lot of condensation. Bake uncovered for the final 10–15 minutes, or thicken with a little cornflour slurry and simmer until glossy.