Tuesday, 18th September 2018
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This is the one my mother made so will always be my favourite version.

Ingredients (for 4)

- 1kg (2.2lbs) Lamb Gigot Chops

- 1 1/2 kg Potatoes

- 450g (1lb.) Onions

- 1 large bunch Parsley

- 1 bunch Thyme

- 450ml (3/4 pt.) Water

- Salt and Black Pepper

Method

This is my basic recipe for Irish Stew. Because it is a peasant dish it doesn't have a "right” recipe. If your mother always put in pearl barley or carrots that's fine. It is also perfectly good just as it is.

Peel the potatoes and slice them thickly.

Peel and slice the onions.

Chop the herbs and mix together.

In the bottom of an ovenproof casserole put first a layer of the onion, then the chops, season with salt and pepper, sprinkle over the herbs then put a layer of potato. Repeat until all the ingredients are used up finishing with a layer of potato. Bring the water to the boil and pour over.

Have the oven pre heated to Gas 6, 200C 400F. Cover the stew well and put the stew into the oven. Leave it at that temperature until it starts to simmer (10 minutes) then reduce the temperature to Gas 2,150 C, 300 F (125 C in a fan oven).

Check from time to time, it should be simmering gently. Top up with a little water if it looks dry. It should be cooked in 2 1/2 hours. It also reheats perfectly.

If the potatoes on the top are not too floury and gone to pieces you could put the casserole under the grill for a couple of minutes to brown them, a heresy but a nice one!

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