recipe for Potato Topped Irish Stew has been reproduced
courtesy of Heinz
Two iconic brands have collaborated to create HP Sauce
with Guinness - a distinctive, quality sauce that combines
the best of both brands to bring your food to life in
This exciting new sauce blends the unique taste of
the black stuff with the spicy, familiar taste of HP
resulting in a tantalising blend of familiar flavours
that fans of both will love.
Made with quality ingredients, HP Sauce with Guinness
is a perfect complement to sausages, adding a delicious,
rich and tangy taste to your everyday banger butties.
But banger butties are just the beginning, as this
tasty new sauce also lends itself to a whole range of
delicious mid week meals.
for Potato Topped Irish Stew
2 tbsp plain fl our
700g diced lamb shoulder
1 tbsp rapeseed oil
2 large onions, sliced
2 large carrots, thickly sliced
5 tbsp HP Guinness sauce
2 bay leaves
1 tsp dried thyme
1 lamb stock cube
500g potatoes, peeled and cut into 5mm slices
10g butter, melted
to make Potato Topped Irish Stew
the flour on a plate, season and coat the lamb in
a 20cm casserole pan, add the oil and fry the lamb
in batches until brown and remove.
the heat slightly and brown the onion and carrots
for 5 minutes, stirring occasionally.
the oven to 180°C / fan 160°C / Gas 4.
Add the meat back in with the HP Guinness sauce, bay
leaves, thyme, stock cube and 500ml water, bring to
the boil and season.
Remove from the heat, layer the potatoes over the
top, over lapping them slightly and brush the top
with butter and cover with a tight fitting lid.
in the preheated oven and cook for 1½ hours.
After this time, remove the lid and cook for a further
30 minutes until golden and bubbling.
the bay leaves as you serve.
do steps 1 - 5 then transfer the mixture into an ovenproof
dish, continue with step 6 and cover with 2 layers
of tin foil, tightly crumpled around the dish and
continue steps 7 - 8.