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Brittingham's Irish Stew
Submitted by: LisaW
Source: Brittingham's Pub; as reprinted in the Philly Inquirer.
2 pounds lamb, cubed shoulder
8 medium potatoes, sliced and unpeeled
3 spanish onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
salt to taste
pepper to taste
2 cups water
Using a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in it's own broth.Makes 4 to 6 servings.

Irish Sausage and Potato Pie
Submitted by: Lady Seanna
8 -12 pork sausages
115g (4 oz) unsalted butter
2 large onions, finely sliced
175g (6 oz) bacon lardons
225g (8 oz) cabbage, finely shredded
1.3kg (3 lb) floury potatoes, peeled and finely sliced
2 tablespoons soft thyme leaves
570ml (1 pint) double cream
425ml (3/4 pint) fresh beef stock
2 bay leaves
salt  to taste
pepper to taste
Preheat oven to 170C/325F/Gas 3. Heat a non-stick frying pan. Add the sausages and gently fry until they are about three quarters cooked and golden brown. Remove from the pan and slice on the diagonal, lengthways into three. Meanwhile heat a large frying pan. Add the 55g (2 oz) of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside. Add the bacon lardons to the frying pan and cook for 3-4 minutes until golden and crispy. Add the cabbage with 2 tablespoons of water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside. Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g (1 oz) butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, pepper and thyme. Spoon over the cooked cabbage and bacon. Top with another layer of potato slices and season again with salt, pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, pepper and thyme. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Pour over the sausage and potato pie. You want the liquid to just cover the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 1 and 3/4 hours. Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.

Irish Roast Pork with Potato Stuffing
Submitted by: Lady Seanna
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Stuffing (see below)
Make Stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3-quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake one hour at 350F. Makes 6 servings.
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
salt and pepper to taste
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

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