O'neill's irish stew with thyme cobblers

    3 hours 20 min

    This is a great-tasting dish taken from O'Neill's Irish pubs' 2012/13 Winter menu. It's packed full of traditional ingredients such as shoulder of lamb, onions, carrots and potatoes. This recipe was conjured up by a customer who won a nationwide competition to find a new Irish Stew recipe and is currently available in O'Neill's pubs across the UK.

    8 people made this

    Serves: 6 

    • For the Stew
    • 500g shoulder of lamb, cut into 6-7cm pieces
    • Seasoned flour for dusting
    • 2 medium onions, sliced
    • 3 medium carrots, cut into 2cm chunks
    • 4 medium King Edward potatoes, peeled and cut into 3-4cm chunks
    • 1 tablespoon fresh thyme leaves, chopped
    • Rapeseed oil for frying
    • For the stock
    • Lamb bones
    • 1 onion (quartered)
    • 1 carrot
    • 1 celery stick
    • 1 bay leaf
    • For the Thyme Cobblers
    • 350g self-raising flour
    • 200g chilled butter, cubed
    • 4 tablespoons of chopped fresh thyme leaves
    • Juice of one lemon
    • Salt and pepper for seasoning
    • Beaten egg for glazing

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. To make the stock: Place bones and vegetables into a pan, cover with cold water and bring to the boil. Remove any scum and simmer for 1 hour. Strain stock into a clean pan and reduce by half by boiling vigorously.
    2. To make the stew: 1. Put the oven on to 160 degrees 2. Place the lamb and flour in a plastic bag and shake to coat 3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish 4. Fry the onion and carrot in a little more oil for 3-4 minutes, and then deglaze the pan with one ladle of stock. Place everything into the casserole 5. Add the potatoes and thyme to the casserole, season with salt and pepper, and then add stock to just under the ingredients level. Bring to the boil on the hob 6. Cover and place in the oven and cook for one hour
    3. To make the Thyme Cobblers: 1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. Season with salt and pepper 2. Add the butter and pulse until it resembles fine breadcrumbs 3. Add the lemon juice and a little cold water to produce a firm dough 4. Roll the dough out to 1cm thick and cut out shapes using biscuit cutters 5. After one hours cooking, remove the stew from the oven and add the cobbler shapes to the top of the stew. Brush the cobbler with the beaten egg 6. Replace the stew uncovered into the oven for 30-40 minutes until the cobbler is golden and the stew is bubbling. Serve sprinkled with fresh thyme leave

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)