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Light Irish Stew

This light take on the traditional dish is packed with vegetables and flavour, and so easy to make, it’s a one-pot wonder.


Serves: 2

per serving: 299 kcal, 34g protein, 31g carbs, 6g fat, 9g fibre


You will need:

200g lean diced lamb

100g butternut squash, peeled and cut into chunks

1 medium onion, thinly sliced

160g carrots, sliced

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

250ml lamb stock

freshly ground black pepper

100g potato, peeled and thinly sliced

80g broccoli

80g mangetout



  • Preheat the oven to 150°C, gas 2.
  • Put the lamb, squash, onion, carrots, parsley, thyme and stock in a casserole dish, and season.
  • Top with a thin layer of sliced potatoes, then cover and cook for 2-3 hours (or 6-8 hours in a slow cooker).
  • Just prior to serving, steam the broccoli and mangetout for a couple of minutes until tender.


Tip: Remove the cover and brown at 200°C, gas 6 for 20 minutes to crisp up the potato topping.

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