English Casserole

A quick dinner recipe found in “Mat for Travle” (Food for
Busy People)
published Hjemmets Kokebokklubb in 1982

English Casserole

Preparation: 10-15 min.

Cooking time: Total about 15 min.

Suitable for freezing

4 servings


8-10 small potatoes

1/2 liter [1 pt] of broth

8-10 small onions

2 leeks, 3 carrots

200-300 g [7 – 10,5 oz] of cooked meat

Salt, pepper, parsley


[1] Peel the potatoes and cook them for about 5 min. Peel the carrots, clean the leeks and cut everything into smaller pieces. Clean the onions and cut them in two or four. Put everything in the pot with the potatoes and cook until tender.

[2] Cut the cooked meat into cubes and heat it in the soup. Season with salt, pepper and finely chopped parsley. Served with white bread and butter.