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Irish Stew With Mashed Potatoes

Cozy Irish Stew With Mashed Potatoes for Ultimate Comfort

A heartwarming Irish Stew with Mashed Potatoes, perfect for chilly evenings and ultimate comfort.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Irish
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Lamb shoulder A flavorful cut that becomes tender when slow-cooked.
  • 2 tablespoons Vegetable oil For browning the lamb and adding richness.
  • 1 teaspoon Salt Essential for enhancing the natural flavors.
  • 1 teaspoon Black pepper Freshly ground for the best flavor.
  • 1 medium Onion Adds sweetness and depth to the stew.
  • 3 cloves Garlic Brings a warm, aromatic quality.
  • 2 medium Carrots Provide sweetness and vibrant color.
  • 2 large Potatoes Develop a creamy texture in the stew.
  • 4 cups Beef or lamb broth The base for robust flavor.
  • 1 cup Guinness stout Optional for a richer depth.
  • 2 tablespoons Tomato paste Adds acidity and richness.
  • 1 tablespoon Fresh thyme leaves Add an earthy aroma.
  • 2 tablespoons Fresh parsley Brings freshness and color.
  • 2 leaves Bay leaves Infuse the stew with herbal flavor.
For the Mashed Potatoes
  • 2 pounds Potatoes for mashing Choose starchy varieties for creaminess.
  • ½ cup Milk Makes mashed potatoes rich and smooth.
  • 4 tablespoons Butter Adds luxurious creaminess.

Equipment

  • large pot
  • Potato masher

Method
 

Step-by-Step Instructions
  1. Brown the Lamb: Season the lamb pieces with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Add lamb in batches, browning on all sides for 5 to 7 minutes. Remove and set aside.
  2. Sauté the Aromatics: In the same pot, add sliced onion and minced garlic. Sauté over medium heat for 3 to 5 minutes until translucent.
  3. Combine Ingredients: Return the browned lamb to the pot, add sliced carrots, diced potatoes, broth, and Guinness. Stir in tomato paste, thyme, parsley, and bay leaves. Bring to a boil.
  4. Simmer the Stew: Reduce heat to low, cover, and simmer for 1½ to 2 hours until lamb is tender.
  5. Prepare the Mashed Potatoes: Peel and cut potatoes, then boil in salted water for 15 to 20 minutes until tender. Drain and return to pot.
  6. Mash Until Smooth: Add milk and butter to hot potatoes, mash until creamy, and season with salt and pepper.
  7. Finalize the Stew: Remove bay leaves, check seasoning, and adjust if needed before serving.
  8. Serve and Garnish: Ladle stew into bowls, top with mashed potatoes, and garnish with chopped parsley.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 1500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 5mg

Notes

This stew tastes even better the next day! Consider adding a splash of Worcestershire sauce for depth of flavor.

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