Irish Stew

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


  • 2 lb / 900 g middle or best end of neck chops or lb / 680 g boneless stewing lamb
  • 3 lb / 1.35 kg potatoes, peeled and sliced
  • 12 oz / 340 g onions, peeled and thinly sliced
  • salt
  • freshly ground black pepper
  • 1 bay leaf
  • 1 sprig of thyme
  • finely chopped parsley


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 ml water, enough to stop the contents burning in the initial stages. Cover and cook in a preheated oven at 170°C / 325°F / Mark 3 for 2½-3 hours. Sprinkle with parsley, and serve.