New Zealand Lamb and Parsnip Gratin
A hearty and comforting gratin featuring tender lamb simmered with root vegetables, topped with a creamy parsnip mash and a golden cheese crust. This dish highlights the use of lamb, a staple in New Zealand cuisine, and root vegetables like parsnips and kumara, which are commonly grown and consumed.
🧂 Ingredients
- 1 kg Lamb shoulder(diced into 3cm pieces)
- 3 tbsp Olive oil
- 2 large Onions(finely sliced)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and diced)
- 500 g Parsnips(peeled and diced)
- 0.5 medium Swede (rutabaga)(peeled and diced)
- 3 tbsp Flour(seasoned with salt and pepper)
- 0.5 cup Dry white wine
- 2 cups Beef stock
- 500 g Parsnips (for mash)(peeled and roughly chopped)
- 2 tbsp Butter
- 0.5 cup Milk or cream
- 0.5 cup Grated cheese(e.g., cheddar or gruyere)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Preheat oven to 170°C (150°C fan-forced).
💡 Tip: Ensure oven is fully preheated before placing the dish inside. - 2
Roll diced lamb in the seasoned flour, ensuring each piece is evenly coated.
💡 Tip: Shake off any excess flour. - 3
Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Brown the lamb in batches until golden brown on all sides. Transfer the browned lamb to a casserole dish.
⏱️ 10-15 minutes - 4
Reduce the heat to low. Add the remaining 2 tbsp olive oil to the frying pan. Add the sliced onions and minced garlic and cook gently until the onions begin to soften.
⏱️ 5 minutes - 5
Add the diced carrots, parsnips, and swede to the pan. Stir in any remaining seasoned flour from coating the lamb.
💡 Tip: This helps to thicken the sauce. - 6
Pour in the white wine and allow it to bubble up and reduce slightly. Add the beef stock and mix well. Pour this vegetable and stock mixture over the lamb in the casserole dish. The liquid should just cover the lamb and vegetables. Add more stock if needed.
⏱️ 2 minutes - 7
Place a piece of baking paper directly on top of the liquid in the casserole dish to prevent evaporation and protect the meat. Cover the dish tightly with a lid or foil.
💡 Tip: This creates a steamy environment for tender cooking. - 8
Place the casserole dish in the preheated oven and cook for 2 hours, or until the lamb is very tender.
⏱️ 2 hours - 9
While the lamb is cooking, prepare the parsnip mash. Place the chopped parsnips in a saucepan, cover with water, and bring to a boil. Cook until tender, about 20 minutes.
⏱️ 20 minutes - 10
Drain the cooked parsnips well. Return them to the saucepan over low heat to dry out slightly. Add the butter, milk or cream, and season with salt and pepper. Mash until smooth.
💡 Tip: For a smoother mash, use a potato ricer or food processor. - 11
Once the lamb is tender, remove the casserole from the oven. Stir most of the grated cheese into the parsnip mash. Spoon the parsnip mash evenly over the lamb mixture in the casserole dish. Sprinkle the remaining cheese over the top.
💡 Tip: Ensure the mash is spread evenly for a good crust. - 12
Return the dish to the oven for another 15-20 minutes, or until the cheese topping is golden brown and bubbling.
⏱️ 15-20 minutes - 13
Let the gratin rest for 10 minutes before serving. Serve hot with steamed seasonal greens or a side salad.
⏱️ 10 minutes
💡 Pro Tips
- ✓Using a combination of milk and cream for the mash will yield a richer texture.
- ✓If you can't find swede, you can substitute with more parsnip or potato.
- ✓Ensure the lamb is well-browned for maximum flavor development.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a bay leaf or a sprig of rosemary to the casserole for extra aroma.
- Incorporate a layer of kumara (sweet potato) into the mash for a different flavor profile.
- For a spicier kick, add a pinch of chili flakes to the lamb mixture.