Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 3 lbs neck of lamb
  • 3 lbs smallish potatoes
  • 1 lb</


The usual Irish stew is a very basic dish in which the fat is eaten with the rest. For many people’s taste it is too depressing to eat like this. If, however, you put whole potatoes on top of your stew, the fat is absorbed by these and in a curious way it makes them delicious. A wide shallow casserole is better than a deep narrow one, so that the fat can reach all the potatoes.

Peel the