Name: Irish Stew
Yield: Serves 4
Cuisine: British
Ingredients: 2 tablespoons chopped parsley; 1 teaspoon thyme leaves; 1 parsnip, sliced; 600 ml (1 pint) lamb or other meat stock (or water); 750 g (1 lb 10 oz) floury potatoes, peeled and sliced; 2 celery sticks, sliced; Salt and freshly ground black pepper; 2 carrots, sliced; 3 onions, thinly sliced; 900 g (2 lb) neck end of lamb, cut into chops

Preparation info

Serves
4

Difficulty
Complex

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

I once worked with on Irish chef who insisted that potatoes should be the only vegetable in this dish. Well, being English, I have decided to express a little poetic licence and add carrots, celery, parsnip and thyme to this renowned stew.

Ingredients

900 g (2 lb) neck end of lamb, cut into chops
3 onions, thinly sliced

Method

Arrange a layer of the lamb in a deep saucepan. Follow with a layer of onions, carrots, celery and parsnip, then season lightly. Sprinkle over half the thyme and some of the parsley, then cover with a layer of potatoes. Top with the remaining meat, followed by the vegetables, seasoning and herbs (reserve a little parsley for garnish), then add a final layer of potatoes.

Pour over the st