Like much of Ireland’s cuisine, Irish stew is simple, appealing fare. The economy once depended heavily on sheep for wool and milk, so stew made with the meat was a natural byproduct. Purists think of Irish stew as a pot of lamb, potatoes, and onions cooked in water. The addition here of carrots, thyme, and stock doesn’t stray far from the traditional recipe, and the dish is a study in richness. You can, with care, fill a dish with flavor using only a few ingredients.
Another tradition on the day following Irish stew is shepherd’s pie, a meaty dish covered with mashed potatoes. Chop the meat and vegetables from the stew, add cooking juices, and top it with a smooth mash. The second-day dish is comforting, familiar, and as delicious as the first.
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(For Irish stew, shepherd’s pie)
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3 pounds cut-up lamb stew meat
(from the leg or shoulder)
¾ cup milk
2 tablespoons unsalted butter
6 large (1½ pounds) carrots
7 medium (3¼ pounds) russet
potatoes
16 large (1 pound) pearl onions
½ bunch fresh parsley
½ bunch fresh chives
Salt and pepper
3 tablespoons vegetable oil
6 cups chicken stock
¼ cup flour
½ teaspoon dried thyme
Sally Pasley Vargas can be reached at sally.p
.vargas@gmail.com.
