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White Lily

Irish Stew with Shamrock Biscuits


30 min


3 hrs


6 servings


STEW 2 tbsps. chopped fresh parsley
2 lbs. boneless lamb stew meat1 bay leaf
2 lbs. (2 large) potatoes peeled and thinly sliced1 tsp. fresh thyme
3 large carrots peeled and cut into strips SHAMROCK BISCUITS
1 large onion thinly sliced2 cups White Lily® Enriched Bleached Self-Rising Flour
2 cups hot water 1/4 cup Crisco® All-Vegetable Shortening
1 tsp. chicken-flavored bouillon granules OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
3/4 tsp. salt 3/4 cup milk
1/4 tsp. freshly ground black pepper


  1. 1.
    HEAT oven to 325°F.

  2. 2.
    TRIM fat from lamb; cut into 1-inch cubes. Arrange all stew ingredients in 3-quart casserole with lid.

  3. 3.
    COVER; bake 2 to 3 hours or until meat and vegetables are tender. Remove stew from oven.

  4. 4.
    INCREASE oven heat to 450°F.

  5. 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. 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. 7.
    BAKE uncovered 15 to 18 minutes or until biscuits are golden brown.