Description
A comforting and rustic Irish stew made with tender lamb, hearty vegetables, and rich broth, served alongside creamy mashed potatoes for a satisfying meal.
Ingredients
- 700 g lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 750 ml beef or lamb broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 800 g potatoes, peeled and chopped
- 60 g butter
- 120 ml milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat and brown the lamb pieces on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, and carrots until softened.
- Return lamb to the pot and stir in tomato paste, thyme, salt, and pepper.
- Pour in the broth, bring to a simmer, cover, and cook for 1 hour, stirring occasionally.
- Add diced potatoes and cook for another 25–30 minutes until meat and vegetables are tender.
- Stir in fresh parsley and set aside.
- For mashed potatoes, boil potatoes in salted water for 15–20 minutes until fork-tender.
- Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
- Serve the stew hot with mashed potatoes on top or on the side.
Notes
- Lamb shoulder provides the best flavor and tenderness.
- You can substitute lamb with beef if desired.
- Add parsnips or celery for extra depth of flavor.
- For thicker stew, mash some potatoes into the broth.
- Add a splash of cream at the end for extra richness.
- Stew tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
