Irish Stew

• 3 large baking potatoes, peeled and thickly sliced
• 2 lb (900g) boneless lamb shoulder, cut into 1½ in (3.5cm) pieces
• 3 large onions, sliced
• 3 carrots, thickly sliced
• Salt and freshly ground black pepper
• Large sprig of thyme
• 1 bay leaf
• 2½ cups lamb stock or beef stock

1. Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.

2. Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.

Variation

Beef and Potato Stew

Substitute boneless beef chuck for the lamb.