St. Patrick’s Day Stew

In celebration of St. Patrick this month, I am passing on a St. Patrick’s Day recipe from our newsletter a few years ago. Just what you want on St. Patrick’s Day, it’s Irish Stew! St. Patrick’s Day stew to be precise.


  • 1kg scrag-end or neck of lamb on the bone
  • 2 carrots
  • 1 large onion -roughly chopped
  • 2 celery sticks -roughly chopped
  • 200g carrots -peeled and chopped into chunks about 3cm
  • 400g floury potatoes -peeled and halved, so all are even
  • 1 large bay leaf
  • Salt and white pepper


Place the lamb, onion, celery and bay leaf into a large saucepan and cover with cold water. Bring slowly to the boil. Once boiling, reduce the heat to a steady simmer, covering for about 30 minutes, or until the meat is tender.

Add carrots and potatoes and simmer for another 15 minutes, just until the potato starts to dissolve into the liquid and thicken it. Finally, check the seasoning, adding lots of white pepper and a little sea salt.


Steaming on hot plates!