Irish Stew Casserole
Yield
4 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
lean, the shoulder or leg, cut into 1inch dice |
|
| 2 | each |
potatoes
peeled, thinly sliced |
|
| 1 | each |
onions
thinly sliced |
|
| 1 | pinch |
rosemary leaves
generous |
*
|
| 1 | x |
chicken broth
or lamb |
*
|
| 1 | x |
salt
pepper to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
lean, the shoulder or leg, cut into 1inch dice |
|
| 2 | each |
potatoes
peeled, thinly sliced |
|
| 1 | each |
onions
thinly sliced |
|
| 1 | pinch |
rosemary leaves
generous |
*
|
| 1 | x |
chicken broth
or lamb |
*
|
| 1 | x |
salt
pepper to taste |
*
|
Directions
Layer one third of the potatoes in a small casserole.
Top with half the lamb and half the onion.
Sprinkle lightly with rosemary, salt and pepper.
Repeat layers, ending with a final layer of potato.
Add enough chicken stock to almost cover the stew.
Cover the casserole and bake in a 325F oven until the lamb is quite tender and the potatoes begin to almost dissolve and thicken the mixture.
In this case, the cooking time will be about 8 to 10 hours.
