Description
A hearty and delicious Golden Irish Stew that combines tender lamb with flavorful vegetables, all encased in flaky puff pastry.
Ingredients
Scale
- 1 cup Flour (gluten-free flour can also be used)
- 1 teaspoon Salt (sea salt works best)
- 1 teaspoon Pepper
- 2 pounds Lamb Roast (lamb stew meat can be used as a substitute)
- 2 tablespoons Canola Oil (olive oil can also be used)
- 2 cups Carrots (diced)
- 1 large Onion (diced; yellow onion recommended)
- 3 cloves Garlic (minced)
- 4 cups Beef Stock (vegetable stock for lighter dish)
- 2 cups Potatoes (diced; sweet potatoes for a twist)
- 1 teaspoon Thyme (fresh herbs elevate the flavor)
- 1 leaf Bay Leaf
- 2 tablespoons Worcestershire Sauce (soy sauce can be used as a substitute)
- 2 tablespoons Tomato Paste (or use diced tomatoes)
- 1/4 cup Fresh Mint (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1 large Egg Yolk (for egg wash)
- 1 tablespoon Cream (for egg wash)
- 1 sheet Puff Pastry (store-bought recommended)
Instructions
- Begin by preparing your ingredients for the Golden Irish Stew. Peel and dice the potatoes and carrots into bite-sized pieces while dicing the onion and mincing the garlic finely. Chop the fresh herbs, such as thyme, mint, and parsley.
- In a bowl, season the flour with salt and pepper, creating a simple yet flavorful coating. Toss the lamb chunks in the seasoned flour, ensuring each piece is well coated.
- Heat a few tablespoons of canola oil in a Dutch oven over medium-high heat. Brown the floured lamb chunks in batches for about 3-4 minutes until a rich golden color forms.
- In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Sprinkle a tablespoon of flour over the softened vegetables, stirring to combine and cook for 1-2 minutes. Gradually pour in the beef stock, scraping up any brown bits from the bottom.
- Add the diced potatoes, thyme, bay leaf, and Worcestershire sauce to the pot, stirring gently to combine. Reduce the heat to low and let the stew simmer uncovered for 25-30 minutes.
- Once the lamb is tender, preheat your oven to 350°F (175°C). Transfer the stew into a baking dish, brush the edges with the egg yolk and cream mixture.
- Roll out the puff pastry over the stew, sealing the edges, and cut a few slits in the top to create vents.
- Place the baking dish in the preheated oven and bake for 35-40 minutes until the puff pastry is golden brown and flaky.
- Allow the dish to rest for 10 minutes before serving.
Notes
- This stew can be prepared in advance and reheated.
- You can substitute lamb roast with beef or chicken if desired.
- For a vegetarian option, use vegetables and skip the meat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Stewing
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg