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A comforting Irish classic

Slow-cooked with tender lamb (or beef), thyme and onions, then finished with layers of buttery potatoes and a golden Kerrygold cheddar crust. Honest, hearty and made for gathering around the table.

Ingredients

  • 1kg lamb shoulder, diced (or beef)

  • 3 onions, sliced

  • 2 tablespoons finely chopped thyme

  • 75g plain flour

  • 750ml lamb stock, warmed

  • 750g potatoes, peeled and thinly sliced

  • 125g Kerrygold butter

  • 75g Kerrygold cheddar, grated

  • 50g fresh breadcrumbs

  • Rapeseed oil, for frying

  • Sea salt and freshly ground black pepper

Method

1
Begin by preheating the oven 
to 180°C.
2
Season the lamb (or beef) with black pepper and salt. Heat 75g of butter with a little oil in a cast iron pot over a medium heat, add the lamb and fry, in batches, for 5–10 until nicely browned. Remove and reserve in a warm place.
3
Add the onions and half the thyme to the pot and cook for about 5 minutes until soft and translucent. To make a roux, add the flour and cook for 2 minutes to form a loose paste. Gradually pour in the warm meat stock and stir until the roux has dissolved.
4
Return the browned meat to the pot. Place the potato slices on top in a circular pattern. Melt the remaining butter. Brush with the melted butter and season with sea salt, black pepper, and the remaining thyme.
  1. 1
    Begin by preheating the oven 
to 180°C.
  2. 2
    Season the lamb (or beef) with black pepper and salt. Heat 75g of butter with a little oil in a cast iron pot over a medium heat, add the lamb and fry, in batches, for 5–10 until nicely browned. Remove and reserve in a warm place.
  3. 3
    Add the onions and half the thyme to the pot and cook for about 5 minutes until soft and translucent. To make a roux, add the flour and cook for 2 minutes to form a loose paste. Gradually pour in the warm meat stock and stir until the roux has dissolved.
  4. 4
    Return the browned meat to the pot. Place the potato slices on top in a circular pattern. Melt the remaining butter. Brush with the melted butter and season with sea salt, black pepper, and the remaining thyme.
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