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Irish Stew HotPot (Lamb)

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Prep Time: 20m

Cook Time: 2h

   

Servings: 4-6  

 
 
  • 5.0000

Delicious -- easy and good! I doubled the carrots and skipped the worcestershire sauce and onions but otherwise made as directed. I did add a lot of onion powder to the flour mixture though. Very good and thanks for sharing!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • 1 1/2 pounds lamb shoulder (trimmed and cut into chunks)
  • 1 teaspoon chopped fresh thyme, divided
  • 2 medium yellow onions, peeled and sliced
  • 8 ounces carrots (2 large, peeled and sliced)
  • 2 1/2 cups chicken stock
  • Worcestershire sauce (dash of, to taste)
  • 1 1/2 pounds potatoes (baby red, small, if using larger red potatoes, halve them)
  • 3 tablespoon unsalted butter
  • Salt and pepper, to taste
  • Chopped fresh parsley, to garnish
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat the oven to 350°F. Coat a large, deep casserole dish with lid with non-stick cooking spray.

Step 2

Place the flour in a shallow dish and season generously with salt and pepper. Dredge lamb pieces in the flour.

Step 3

Arrange half of the lamb in the bottom of the casserole dish and add a sprinkling of thyme.

Step 4

Layer the onion, followed by the carrots, then season to taste and add another sprinkling of thyme. Arrange the remaining lamb on top to cover the vegetables completely and sprinkle over the remaining thyme.

Step 5

Pour enough chicken stock to just come up above the last layer of lamb. Add the Worcestershire sauce. Cover the casserole with a lid and place in the oven for about 1 hour until the lamb and vegetables are just tender and the stock has thickened slightly.

Step 6

Place the potatoes in a large pan of boiling salted water and bring to the boil, then simmer for 10 minutes. Drain in a colander and set aside for 5 minutes until cool enough to handle. Slice the potatoes lengthways into ½ inch thick slices and lay them in a slightly overlapping layer on top of the stew.

Step 7

Melt the butter in a small pan or in the microwave and brush over the potatoes. Season to taste and cook in the oven for another 40 minutes until the potatoes are cooked through and nicely golden and the stew is bubbling up around the edges of the dish.

Step 8

Serve with soda bread.

  Nutritional Facts
 
 
  • Serving Size: 1 (488.3 g)
  • Calories 508.8
  • Total Fat - 18.3 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 174.3 mg
  • Sodium - 199.5 mg
  • Total Carbohydrate - 43.3 g
  • Dietary Fiber - 6.8 g
  • Sugars - 7 g
  • Protein - 42 g
  • Calcium - 73.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.4 mg
  Reviews
 
 
2 reviews

Delicious -- easy and good! I doubled the carrots and skipped the worcestershire sauce and onions but otherwise made as directed. I did add a lot of onion powder to the flour mixture though. Very good and thanks for sharing!

 

Review by ellie

This was a delicious lamb hotpot, went together easily and satisfied 3 tummies.

 

Review by Marramamba