Toaster Oven Casseroles :: Breakfast Casseroles
Makes approximately 6 servings.
2 Tbsp. butter
1 med. onion, chopped
1 med. celery stalk, chopped
1 lrg. clove garlic, chopped
2 tea. curry powder
1 lb. ground lamb
1 Tbsp. flour
1 (16 oz.) can tomatoes, drained, seeded and chopped
1 C. chicken broth
1 Tbsp. chopped fresh parsley
1/4 tea. black pepper
Topping, Glaze and Garnish
2 C. flour
2 sm. carrots, finely grated
1 tea. baking powder
1/2 C. (1 stick) chilled butter, cut into sm. pieces
3/4 C. buttermilk
2 Tbsp. butter, melted
1 tea. chopped fresh parsley
In a skillet, melt butter over med. heat. Add onion and celery; cook, stirring frequently, for 3 min. Add garlic and curry powder; cook for 1 min. Add lamb; cook, stirring frequently, 4 to 5 min.
Stir flour into lamb mixture; cook for 2 min. Stir in tomatoes and broth. Cook, stirring frequently, until mixture thickens, 10 min. Stir in parsley and pepper. Remove from heat.
Spoon filling evenly into an unprepared 11 x 9-in. baking dish. Cool for 10 min.
In a lrg. bowl, mix together flour, carrots and baking powder. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.
On a floured surface, using a floured rolling pin, roll dough to a 1/2-in. thickness. Using a floured 2-in. round biscuit cutter, cut out biscuits. Gather trimmings; roll to a 1/2-in. thickness and cut out more biscuits.
Place biscuits on top of lamb mixture. Brush with melted butter. Preheat oven to 425 degrees F.
Bake until biscuits are golden, 15 to 17 min. Transfer casserole to a wire rack to cool slightly. Sprinkle with parsley.