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St Patrick's Irish hotchpotch casserole

Irish hotchpotch cassrole
Irish hotchpotch cassrole
Kimberley O'Dea

A recipe for hotchpotch was traditionally associated with a big pot of food simmering on the fire. The recipe originally did not contain meat and was mostly made from leftovers. It is also a dish that was adapted to the seasons and people used what vegetables were available to them. This Irish hotchpotch is a mutton stew with mixed vegetables that is baked rather than cooked on the stovetop. Other vegetables such as cabbage and turnips can also bring a bit of earthy scent that works well with the rosemary in this stew.


8 lb chops

2 onions, thinly sliced

½ lb carrots, thickly sliced

1 ½ lb potatoes, thinly sliced

1 tbsp. fresh rosemary leaves

Salt and freshly ground pepper

1 ¼ cups well flavored beef or lamb stock

1 tbsp. Irish Kerrygold butter

Chopped fresh parsley, for garnish

Grated Irish Kerrygold Dubliner cheese, for garnish


1. Preheat the oven to 325 degrees.

2. Trim any excess fat from the lamb chops and layer them in a large casserole dish with the onions, carrots, potatoes, and rosemary. Season each layer with salt and pepper. Finish with a final layer of overlapping slices of potato.

3. Bring the stock to a boil in a separate pot. Once stock has come to a boil, pour the liquid into the casserole. Dot the casserole surface with the Kerry butter, cover tightly and bake for about 2 hours.

4. Remove the cover and increase the temperature to 425 degrees. Continue to bake until the potatoes are browned, about 15 minutes.

5. Serve the hotchpotch in soup plates. Sprinkle with chopped parsley and Irish cheese.

Note: Kerrygold products are used only because they are the easiest Irish products to find in American grocery stores. Any similar Irish or American products can be used in this recipe. However, it is the Irish products that give the dish its unique flavors, and it’s Irishness.

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