1. Preheat the oven to 325ºF (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 400ºF (200ºC). Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve Irish stew hot, sprinkled with more thyme and parsley.

Irish stew variations: Add 120 g whole small button mushrooms, layering them in the casserole with the onion and carrots. • If you want the cooking liquid to be slightly thickened, sprinkle 1 tablespoon pearl barley between the first few layers along with the herbs. • For a real taste of Ireland, you can replace half of the stock with Guinness.

preparation time 20 mins
cooking time 2 hours 20 mins
serves 4

PER SERVING

383 calories
33 g protein
10 g total fat
5 g saturated fat
89 mg cholesterol
39 g total carbohydrate
12 g sugars
9 g fibre
583 mg sodium

Carrots are not traditional in Irish stew, but they are well worth including, both for their colour and flavour and also their nutritional properties. They provide vitamins A and C as well as potassium.