Tender chunks of lamb and hearty root vegetables slow-cooked in a rich, savory broth. This classic Irish-American comfort food is perfect for a chilly evening or a St. Patrick's Day celebration.
Prep25 min
Cook150 min
Servings4
Serving size: 1.5 cups
859cal
49gprotein
54gcarbs
49g
Ingredients
2 lb boneless lamb shoulder (Cut into 1.5-inch cubes)
0.25 cup all-purpose flour
1.5 tsp salt (Or to taste)
0.75 tsp black pepper (Freshly ground)
2 tbsp vegetable oil
1 large yellow onion (Chopped)
3 medium carrots (Peeled and cut into 1-inch pieces)
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Soul-satisfying Irish lamb stew with creamy mashed potatoes – homestyle comfort that's energy-giving and delicious!
This irish_american dish is perfect for dinner. With 1261.6 calories and 54.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp tomato paste
1 cup guinness stout (Or other dark stout beer)
4 cups beef broth (Low sodium recommended)
1 tbsp worcestershire sauce
2 tsp fresh thyme (Chopped, or 1 tsp dried)
2 pcs bay leaves
1.5 lb yukon gold potatoes (Peeled and cut into 1.5-inch chunks)
3 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Prepare and Sear the Lamb
Pat the lamb cubes completely dry with paper towels. This is crucial for getting a good sear.
In a large bowl, whisk together the flour, 1.5 tsp salt, and 0.75 tsp black pepper.
Add the lamb to the flour mixture and toss until every piece is lightly and evenly coated.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pot, sear the lamb on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared lamb to a plate and set aside.
2
Sauté the Aromatics
Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, carrots, and celery to the pot.
Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
3
Deglaze and Build the Broth
Pour the Guinness stout into the pot to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
Bring to a simmer and let the beer reduce by about half, which should take 3-5 minutes.
Stir in the beef broth, Worcestershire sauce, fresh thyme, and bay leaves. Bring the entire mixture to a gentle simmer.
4
First Simmer
Return the seared lamb and any accumulated juices from the plate back into the pot.
Stir everything to combine. Reduce the heat to low, cover the pot, and let the stew simmer very gently for 1.5 hours. The liquid should be barely bubbling. Stir occasionally to prevent sticking.
5
Add Potatoes and Final Simmer
After 1.5 hours, add the potato chunks to the stew and stir them in.
Place the lid back on and continue to simmer for another 45-60 minutes, or until both the lamb and potatoes are fork-tender.
6
Finish and Serve
Remove the pot from the heat. Fish out and discard the bay leaves.
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread for dipping.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
