Name: Irish Stew With Mashed Potatoes
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Irish
Ingredients: 2 lb (900 g) lamb shoulder, cut into 1½-inch cubes, well-trimmed; 2 tbsp olive oil; 1 large onion, thinly sliced; 2 carrots, cut into 1-inch pieces; 2 parsnips or turnips, cut into 1-inch pieces; 3 cloves garlic, smashed; 2 tbsp tomato paste; 2 cups (480 ml) beef or lamb stock, hot; 1 cup (240 ml) dry white wine or additional stock; 2 bay leaves; 2 sprigs fresh thyme (leaves stripped and finely chopped); Salt and freshly ground black pepper; 2 lb (900 g) Yukon Gold potatoes, peeled and cut into even chunks; 4 tbsp unsalted butter, room temperature; ½ cup (120 ml) warm cream or milk; Fresh parsley, finely chopped, for garnish

Description

A composed dish featuring tender lamb, caramelized onions, and a silky gravy served on silky mashed potatoes, balancing rich flavors with fresh herbs.

Ingredients

Scale

2 lb (900 g) lamb shoulder, cut into 1½-inch cubes, well-trimmed
2 tbsp olive oil
1 large onion, thinly sliced
2 carrots, cut into 1-inch pieces
2 parsnips or turnips, cut into 1-inch pieces
3 cloves garlic, smashed
2 tbsp tomato paste
2 cups (480 ml) beef or lamb stock, hot
1 cup (240 ml) dry white wine or additional stock
2 bay leaves
2 sprigs fresh thyme (leaves stripped and finely chopped)
Salt and freshly ground black pepper
2 lb (900 g) Yukon Gold potatoes, peeled and cut into even chunks
4 tbsp unsalted butter, room temperature
½ cup (120 ml) warm cream or milk
Fresh parsley, finely chopped, for garnish

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Instructions

Bring potatoes to a simmer in salted water. Cook until fork-tender, about 15–18 minutes; drain and keep warm.
Pat lamb dry and season generously with salt and pepper. Heat olive oil in a wide heavy pot over medium-high heat. Sear lamb in batches until deeply browned on all sides.
Reduce heat to medium. Add sliced onion and cook until soft and golden, stirring to pick up browned bits. Add garlic and tomato paste; cook 1 minute until aromatic.
Deglaze the pan with wine (or extra stock), scraping the fond to dissolve concentrated flavors.
Return lamb to the pot. Add carrots, parsnips, hot stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and braise on low for 1½–2 hours, until lamb is fork-tender.
Mash the drained potatoes: pass through a ricer or mash until smooth. Fold in room-temperature butter, then warm cream a little at a time until the mash is silky.
Adjust stew seasoning. If the sauce is thin, remove the lid and simmer uncovered to concentrate flavors. Remove bay and thyme stems.
To serve, spoon a generous nest of mashed potatoes on each plate and ladle stew over the top, garnishing with parsley and black pepper.

Notes

Use room temperature butter for silkier mash; hot stock when deglazing; and serve on warm plates to preserve texture.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Braising
Cuisine: Irish

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg