Irish Lamb Stew


Tender boneless lamb slowly cooked in savory brown gravy with chunks of potatoes and carrots. This hearty lamb stew with vegetables is sure to satisfy.

Serving Suggestions

Make a quick and easy Shepard’s Pie with Irish Lamb Stew as the filling and serve with minted garden peas in butter.

Shepard’s Pie


  • 1 1/2 pounds russet potatoes or sweet potatoes if desired, peeled and diced into 1/2” pieces
  • 1/4 cup half-and-half
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 egg yolk
  • 1-tablespoon fresh chopped herbs, such as parsley, chives or chervil


  1. Preheat oven to 425 Degrees F.
  2. Place peeled and cut potatoes in a medium saucepan and cover with cold water.
  3. Bring to a boil, then decrease the heat to a simmer and cook until, approximately 10 to 15 minutes.
  4. Drain well and return to saucepan.
  5. Place the half-and-half and butter into a medium saucepan and heat until at a simmer.
  6. Mash the potatoes and then add the half and half mixture with salt and pepper to taste. Stir in the yolk and herbs until well combined.
  7. Microwave Irish Lamb Stew according to packaging and pour into a casserole dish.
  8. Cover Irish Lamb Stew with mashed potato topping and bake for 15-20 minutes or until top becomes golden brown.

Minted peas


  • 1 Green Onion, sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 cups English peas, shelled (about 12 ounces)
  • 6 mint leaves, torn
  • 1 tablespoon butter
  • Salt


  1. In a medium saucepan, heat butter and olive oil and sauté green onion until soft.
  2. Add the shelled peas, a pinch of salt, and enough water to barely cover the peas.
  3. Cook over high heat for 2 minutes until the peas are tender and remove from heat.
  4. Add the torn mint leaves and leave covered for 5 minutes. Add salt and pepper to taste.