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7 Comments

  1. Joslin
    July 27, 2020 @ 4:02 am

    This is so smart! I think I’ll use this same technique when I cook rabbit–not because of the fat, but to remove all those pesky bones before adding the veg. Thanks from the US 🙂

    Reply

    • Peri McIntosh
      July 27, 2020 @ 10:01 am

      You’re very welcome Joslin. So glad you can see an application for other meats. We also cook with rabbit occasionally, so we’ll follow your lead and test our pre-cooking tip as a lazy genius way of dealing with all those little bitty bones 🙂 Happy cooking!

      Reply

  2. Malcolm
    August 26, 2020 @ 6:33 pm

    There is a bit of an error in the day two instructions. Had to work out what you actually meant (there is a third 6-8hr cooking session randomly in there).

    Great dish, just eaten it 🙂

    Reply

    • Peri McIntosh
      August 26, 2020 @ 8:06 pm

      Hi Malcolm,
      Thanks so much for the heads up … I’ve just revised the instructions to make them clearer (obviously I was taking ‘Lazy’ literally the day I wrote them!)
      I truly appreciate your persistence with making it, and am so glad you enjoyed it 🙂

      Reply

  3. Aaron
    September 18, 2020 @ 1:35 pm

    Great tips id be interested on your thoughts for turning this into a sheperds pie

    Reply

    • Peri McIntosh
      September 18, 2020 @ 3:12 pm

      Hi Aaron,
      I think it would make a wonderful Shepherd’s Pie because it’s richly flavoured and begging to be served with potato 😉
      Depending on your preference, you may want to simmer down the sauce or thicken it slightly with some corn flour.
      I hope you get to make it into a pie very soon.
      Thanks for stopping by!

      Reply

  4. Stephanie
    April 26, 2021 @ 3:34 am

    Brilliant idea, and works perfectly, thanks! In future I will use it for all my lamb casseroles. As I had only a small amount of lamb, there was lots of rich sauce left over, which will be perfect for a shepherd’s pie.

    Reply

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