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Irish Style Lamb Stew

Irish Style Lamb Stew

with Champ Mash

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We love good Irish Lamb Meatball Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

60 grams

Bacon Lardons

2 unit(s)


½ pot(s)

Dried Thyme

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 pot(s)

Red Wine Stock Paste


1 pot(s)

Plain Flour

(ContainsCereals containing gluten)

1 unit(s)


Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2167 kJ
Energy (kcal)518 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate57 g
of which sugars16.0 g
Protein30 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Chop the potatoes into 2cm chunks (no need to peel!). Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Trim the carrots, halve lengthways then thinly slice widthways. Trim, then thinly slice the spring onion. Grate the garlic (or use a garlic press).


Put the lamb mince in a mixing bowl with the panko breadcrumbs, half the dried thyme and a pinch of salt and pepper. Mix together with your hands and make four small meatballs per person. Heat a drizzle of oil in a frying pan on high heat. Once hot, add the meatballs and pancetta. Brown them both, turning often, for 5 mins. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. Meanwhile, bring a large saucepan of water with a pinch of salt to the boil.


Place the potato in the pan of boiling water and cook until tender, 12-15 mins. TIP: The potato is cooked when you can easily slip a knife through. Meanwhile, once browned, remove the meatballs and pancetta from the frying pan to a plate. Return the pan to medium heat with a drizzle of oil (if needed). Fill and boil your kettle.


Add the leek, carrot and remaining dried thyme to the frying pan. Cook until beginning to soften, 5 mins. Meanwhile, pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock pot and stir to dissolve. Stir the garlic and flour into the veggies and cook for a 1 minute. Next, pour in the stock and return the meatballs and pancetta to the pan.


Bring to the boil, then reduce the heat and simmer until the veggies are tender and the lamb cooked through, 15 mins. iIMPORTANT: The meatballs are cooked when they are no longer pink in the middle. Once the potato is cooked, drain in a colander then return to the pan (off the heat). Mash with a pinch of salt and pepper (and a knob of butter if you have some!). Stir in the spring onion.


When the stew is ready, remove from the heat and season to taste with salt and pepper if needed. Serve the spring onion mash in bowls topped with the Irish stew. Happy St Patrick's Day!