Irish Stew with Shamrock Biscuits

Prep Time: 30 min
Cook Time: 3 hrs
Makes: 6 servings


2 pounds boneless lamb, stew meat
2 pounds (2 large) potatoes, peeled and thinly sliced
3 large carrots, peeled and cut into strips
1 large onion, thinly sliced
2 cups hot water
1 teaspoon chicken-flavored bouillon granules
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bay leaf
1 teaspoon fresh thyme
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
3/4 cup milk


1.HEAT oven to 325°F.
2.TRIM fat from lamb; cut into 1-inch cubes. Arrange all stew ingredients in 3-quart casserole with lid.
3.COVER; bake 2 to 3 hours or until meat and vegetables are tender. Remove stew from oven.
4.INCREASE oven heat to 450°F.
5.PLACE flour in medium bowl. Cut in shortening using pastry blender or 2 knives until mixture is the size of peas. Add milk gradually, tossing with fork, just until blended. Turn onto lightly floured surface.
6.FLATTEN dough; knead by folding in half 3 to 5 times. Roll dough to 1/2-inch thick. Cut using lightly floured shamrock-shaped cookie cutter. Arrange biscuits over stew.
7.BAKE uncovered 15 to 18 minutes or until biscuits are golden brown.

Nutritional Information Per Serving:

Serving Size (1/6 of recipe), Calories 780 (Calories from Fat 370), Total Fat 42g (Saturated Fat 17g, Trans Fat 0g), Cholesterol 110mg, Sodium 950mg, Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 6g), Protein 34g; Percent Daily Value*: Vitamin A 120%, Vitamin C 30%, Calcium 15%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.