Irish stew recipe

* 500 g boneless lean lamb leg steaks, trimmed of visible fat and each steak cut into 4 pieces
* 1 kg floury potatoes, peeled and thickly sliced
* 1 large onion, sliced
* 500 g carrots, thickly sliced
* 2 tablespoons chopped parsley
* 1 teaspoon fresh thyme leaves
* 1 tablespoon snipped fresh chives
* pepper to taste
* 450 ml hot reduced-salt lamb or vegetable stock
* chopped fresh thyme and parsley to garnish

1. Preheat the oven to 160ºC. In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock.

 

2. Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.

 

3. Increase the oven temperature to 200ºC. Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve hot, sprinkled with more thyme and parsley.