Fanny’s Lamb and Spinach Casserole

Cooking from the family archives

I'm cooking my way through my late mother in law's shoebox of recipes which I inherited, and I'm finding lots of comfort food.  Fanny was very health conscious and a great cook; a great combo to make an interesting recipe shoe box.
1 large onion, sliced
1 4-oz can mushrooms pieces, drained
1 lb ground lamb
1/4 tsp cumin
1/4 tsp coriander

2 Tbsp flour
1 cup milk
5 oz fresh baby spinach leaves, lightly chopped
2 eggs
1-1/2 cup Swiss cheese, cut into small pieces

Preheat oven to 350F. Brown the onions and mushrooms in a skillet with a dash of olive oil.

Salt and pepper to taste. After about 8-10 minutes, add the lamb and brown well - about another 8-10 minutes. Stir in the cumin and coriander and cook another minute.

Add the flour to the mixture and cook 2-3 minutes. Then add the milk and bring to a gentle boil. Add the spinach and simmer mixture until the spinach just wilts a bit and the the sauce thickens.

Whisk the eggs in a medium bowl. Add about 1 cup of the spinach mixture to the eggs, stirring, to temper the eggs. Now fold in the egg mixture into the spinach mixture off the heat.

Oil a medium (13x9-inch) casserole and tip the spinach mixture into the casserole. Top with the cheese.

Bake covered for about 30 minutes. Uncover and bake another 10 minutes or so to brown.

Serves 4-6.

Cook's Note:  I took some liberties and switched the beef to lamb.  I also included a bit of roux for thickening.  Having discussed cooking and recipes for so long with Fanny, I'm confident she would approve 😎