Traditional recipe for deliciously comforting Irish Lamb Stew Hot-Pot

Published Sunday, Mar 16 2014, 17:00 GMT  |  By  |  Add comment
This recipe for Irish stew is so easy to put together and is bursting with loads of brilliant flavours.

Tender chunks of lamb, plenty of veg and of course, potatoes, are all added to this pot of goodness. And with St Patrick's Day taking place on Monday (March 17) there's no better excuse to cook up this legendary hot pot.

Irish stew

© Kerrygold


  • 4 tablespoons plain flour
  • 675g (11⁄2lb) lamb shoulder, trimmed and cut into chunks
  • 1 teaspoon chopped fresh thyme
  • 2 onions, sliced
  • 2 large carrots, sliced
  • 600ml (1 pint) (21⁄2 cups) chicken stock (from a stock cube is fine)
  • Dash of Worcestershire sauce
  • 675g (11⁄2lb) even-sized potatoes
  • 40g (11⁄2oz) (3 tbsp.) Kerrygold Unsalted butter
  • Salt and freshly ground black pepper


1 Preheat the oven to 180°C (350°F), Gas mark 4. Place the flour in a shallow dish and season generously, then use to coat the lamb. Arrange half of the lamb in the bottom of a round casserole dish and add a sprinkling of thyme.

2 Scatter over the onion, followed by the carrots, then season to taste and add another sprinkling of thyme. Arrange the remaining lamb on top to cover the vegetables completely and sprinkle over the remaining thyme.

3 Pour enough chicken stock to just come up above the last layer of lamb. Add the Worcestershire sauce. Cover the casserole with a lid and place in the oven for about 1 hour until the lamb and vegetables are just tender and the stock has thickened slightly.

4 Place the potatoes in a large pan of boiling salted water and bring to the boil, then simmer for 10 minutes. Drain in a colander and set aside for 5 minutes until cool enough to handle.

5 Slice the potatoes lengthways into 1cm (1⁄2in) thick slices and lay them in a slightly overlapping layer on top of the stew.

6 Melt the butter in a small pan or in the microwave and brush over the potatoes.

7 Season to taste and cook in the oven for another 40 minutes until the potatoes are cooked through and nicely golden and the lamb stew is bubbling up around the edges of the dish. Serve straight to the table.

Prep Time

15 minutes

Cook Time

1 hour 40 minutes

Nutrition Information

Serves 4-6

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