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Special Irish stew

Transform leftover lamb roast into a heartwarming stew with this recipe by Richard Corrigan.
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Serves:4

Ready time:2 hours 5 minutes


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Prep time:
15 minutes

Cooking time:
1 hour 50 minutes

1 serving provides

  • 31.5
  • 780
  • 17.2
  • 0.63
  • 14.1

Method

  1. In a heavy-based saucepan, add the lamb and stir for 1-2 minutes to heat, then pour in the stock, making sure it covers the lamb completely. Bring to the boil, skimming off all the impurities from the surface then cover and simmer gently for 40 minutes. 
  2. Add the onion, potatoes, carrots, thyme and a few parsley stalks to the pan and simmer for 1 hour or until the lamb is very tender and the floury potatoes have broken down and thickened the sauce a little - the waxy potatoes will keep their shape. 
  3. Remove from the heat, season with freshly ground black pepper and serve sprinkled generously with chopped chives and parsley. 

 

Cook's Tips:

Use any combination of floury and waxy potatoes - Maris Piper and baby new potatoes work just as well ad Kind Edward and Charlotte varieties.

If you don't have 900g leftover roast lamb, use 2 x 411g packs diced lamb by Sainsbury's instead. You would just need to heat a little oil in the pan and brown the lamb all over before continuing with the recipe. The cook time may need to be lengthened, too, so keep checking every now and then to make sure the lamb is tender.

 

*Wash your hands after handling raw meat.  

 

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Ingredients

  • 900g leftover roast lamb shoulder, cut into large chunks
  • 1.5 litres vegetable stock (made with 1 stock cube)
  • 1 onion, thickly sliced
  • 450g King Edward potatoes, peeled and cut into large cubes
  • 450g Charlotte potatoes, peeled and cut into large cubes
  • 700g carrots, peeled and diced
  • 1 tablespoon fresh thyme leaves by Sainsbury's
  • ¼ x 25g pack fresh chives by Sainsbury's, washed
  • ¼ x 28g pack fresh flat-leaf parsley by Sainsbury's, washed

Meet the Chef

Find out about Richard Corrigan

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