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)

3 pounds cut-up lamb stew meat

(from the leg or shoulder)

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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.