Irish Stew




2 Hours




  • 750g Diced lamb shoulder
  • 500g Carrots, peeled and diced
  • 600g Onions, diced
  • 1.5ltr Stock, chicken 
  • 500g Peas, defrosted
  • 800g Potatoes
  • 25ml Vegetable oil
  • 50g Cornflour
  • Thyme, few sprigs
  • Lo salt, pinch
  • Ground black pepper, pinch
  • Parsley, small handful, chopped
  • Chives, small handful, finely sliced


  1. In a hot pan toss the diced lamb in hot oil until slightly browned, then quickly toss the prepared vegetables.
  2. Layer the meat and vegetables in a large oven-proof dish, seasoning each layer with salt and pepper.
  3. Deglaze the pan with the stock and pour into the dish with the sprig of thyme and bring to a boil.
  4. Peel the potatoes, dice and lay them on top of the casserole so that they will steam while the stew cooks. Cover and transfer to 180°c oven, or allow to simmer on top of the stove, until the stew is cooked – approx. 1½ hours.
  5. When the stew is cooked, pour off the cooking liquid, skim it and reheat in another saucepan. Thicken with cornflour, check seasoning and pour back over the stew.
  6. Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot.