Description
A rich and hearty stew with tender lamb, earthy vegetables, and flaky puff pastry that evokes the flavors and warmth of Ireland.
Ingredients
Scale
- 0.6 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 lb lamb roast (cut into 1-inch chunks)
- 2.5 tbsp canola oil
- 3 carrots (sliced into 1/2-inch thick rounds)
- 1 large onion
- 2 cloves garlic (minced)
- 1.5 cups beef stock
- 2 large potatoes (peeled and diced into 1-inch cubes)
- 1 thyme sprig
- 1 bay leaf
- 1.5 tsp Worcestershire sauce
- 1.5 tsp tomato paste
- 3 tbsp fresh mint (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 egg yolk
- 3 tbsp cream
- 1 package puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- Season the flour with salt and pepper.
- Toss the lamb chunks in the seasoned flour until evenly coated.
- Heat canola oil in a large pot over medium-high heat and brown the lamb in batches. Remove and set aside.
- Add carrots and onion to the pot; sauté for 5-7 minutes.
- Stir in minced garlic and cook for 1 minute.
- Return the browned lamb to the pot.
- Pour in beef stock, scraping browned bits.
- Add diced potatoes, thyme, bay leaf, Worcestershire sauce, and tomato paste.
- Bring to simmer, cover, and cook for 45 minutes until lamb is tender.
- Stir in fresh mint and parsley, adjust seasoning.
- Beat egg yolk with cream.
- Roll out puff pastry to cover your dish.
- Spoon the stew into a baking dish, cover with puff pastry, brush with the egg mixture.
- Bake for 25-30 minutes until golden brown and puffed.
Notes
Allow the stew to rest for a few minutes after baking to enhance its flavors.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: main course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg