Irish Stew

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

The classic proportions for this traditional dish are half as much onion as meat, and twice as much potato.

Ingredients

  • 2 lb / 900 g middle or best end of neck chops or lb / 680

Method

Remove as much fat as possible from the meat. In an earthenware or similar ovenproof casserole, build up layers of potato, meat and onion, seasoning lightly and finishing with a layer of potatoes. Tuck in the bay leaf and thyme, and pour in ¼ pt / 140–280