Ingredients: 1 3/4 cups homemade chicken stock or canned low-sodium chicken broth
1/2 cup Irish Mist liqueur
4 large baking potatoes, peeled and sliced
2 pounds of lamb, cut into 1 1/2-inch pieces
3 medium onions, sliced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves
Minced fresh flat-leaf parsley for garnish
Tullamore, a busy town in County Offaly, in the Midlands area of Ireland,
is the modern name for Tullach Mhór, meaning “hill or mound.”
Today the county capital is the location of the Tullamore Dew Heritage Center,
where the famous whiskey was first produced in 1829 and where Irish Mist was
developed in the 1940s. This recipe is from “The Legendary Liqueur,”
a food and drinks booklet produced by the makers of Irish Mist nearly three
Preheat the oven to 350ºF. Generously butter a 3-quart casserole dish.
In a medium bowl, whisk together the chicken stock and Irish Mist. Set aside.
Place one of the sliced potatoes in the bottom of the prepared dish. Cover with
one third of the lamb and one of the onions. Sprinkle with salt, pepper, and
thyme. Repeat the layering until all has been used, ending with the potatoes.
Pour the stock mixture over all, cover with aluminum foil, and bake for about
1 1/2 hours, or until the potatoes and lamb are tender. Uncover and cook for
20 minutes longer, or until the top is browned.
To serve, spoon into shallow bowls and sprinkle with the parsley. Serve with
rutabaga purée or turnip gratin, if desired.