Irish Stew Filled Yorkshire Pudding

Name: Irish Stew Filled Yorkshire Pudding
Cuisine: Northern Europe
Ingredients: 1 quantity of Yorkshire pudding batter; 2 tbsps vegetable oil; 450 g/1 lb mutton or lamb cutlets (bone removed) cut into 5cm chunks; 450 g/1 lb mutton or lamb cutlets (bone removed) cut into 5cm chunks; 1 kg/2 lb potatoes, peeled and cut into quarters; 115 g/4 oz onion, roughly chopped; 115 g/4 oz leeks, cleaned and finely sliced; 170 g/6 oz carrots, roughly chopped; 750 ml/1¼ pints dark beef stock; 2 or 3 cabbage leaves, thinly sliced (optional); Salt and Pepper; Salt and Pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Great Book Of Yorkshire Pudding

By Elaine Lemm

Published 2018

About

Ingredients

1 quantity of Yorkshire pudding batter
2 tbsps vegetable oil
450

Europe
Ireland
United Kingdom
England

Method

Heat the oven to 180°C/350°F/Gas 4

In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over.

Remove the lamb and place in a casserole dish, cover with half of the potatoes, onions, leeks and carrots.

Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole a