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Recipe for family meals :

Potato Topped Irish Stew
This recipe for Potato Topped Irish Stew has been reproduced courtesy of Heinz HP Sauce.

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 2011.

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.

Potato Topped Irish Stew

Ingredients 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

How to make Potato Topped Irish Stew

  • Place the flour on a plate, season and coat the lamb in the flour.
  • Heat a 20cm casserole pan, add the oil and fry the lamb in batches until brown and remove.
  • Reduce the heat slightly and brown the onion and carrots for 5 minutes, stirring occasionally.
  • Preheat 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.
  • Place 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.
  • Remove the bay leaves as you serve.


  • Alternatively 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.

Serves 4

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