Mary Berry, the beloved queen of British home cooking, has shared her recipe for a classic Irish stew that promises to warm the heart with minimal effort. The dish, featured in her 'Classic' cookbook, requires just 10 minutes of preparation before being left to slow-cook in the oven.
Berry recommends using lamb neck fillet for extra tenderness, rather than the traditional scrag end or middle neck joints. She also suggests tossing the meat in seasoned flour to thicken the stock, resulting in a rich, flavourful gravy. 'Really tender, melt-in-the-mouth lamb, with flavoursome gravy and vegetables topped with tender potatoes,' she describes.
The recipe begins by preheating the oven to 180C (160C fan or Gas Mark 4). Lamb is coated in seasoned flour, then browned in batches in an ovenproof casserole dish. After removing the lamb, carrots, celery, and onions are fried until softened. Bay leaves, thyme, and the lamb are returned to the dish, followed by stock. The mixture is brought to a boil, then sliced potatoes are arranged on top, seasoned, and pressed down into the liquid.
The covered casserole is baked for 1.5 to 2 hours until tender. After this, the lid is removed and the oven temperature is increased to 200C (180C fan or Gas Mark 6) for a further 8–10 minutes until the potatoes are crispy and golden. The stew is left to rest for five minutes before serving, with the bay leaves discarded.
This hearty dish is ideal for feeding a crowd, particularly during the festive season, as it appeals to both adults and children. Berry's straightforward method ensures a comforting, home-cooked meal without the need for complex ingredients or advanced cooking skills.
