Mary Berry Lamb Stew Recipe

This comforting, golden-topped Mary Berry Lamb Stew is made with tender lamb neck fillet, root vegetables, and a layer of sliced potatoes, ready in just over two hours. The magic happens as the meat melts into the savory stock while the potato topping creates a crisp, buttery crust that contrasts perfectly with the rich gravy underneath. I find this one-pot method incredibly forgiving and perfect for chilly weekends when you want maximum flavour with minimal washing up.

Why This Classic Works

Mary’s choice of lamb neck fillet is the real secret here; while leg can dry out and shoulder takes forever, the neck fillet has just enough marbling to stay succulent during the two-hour braise. It is an economical cut that delivers a depth of flavour you simply cannot get from leaner meat.

The other brilliant element is the potato layering technique. Instead of fussing with a roux or cornflour slurry, the starch from the potatoes naturally thickens the stock as it bubbles up, creating a velvety sauce that coats the vegetables perfectly without becoming gloopy.

Mary Berry Lamb Stew Ingredients

• 1 kg lamb neck fillet: Trimmed of hard fat and cut into 2cm cubes.
• 2 tbsp plain flour: Seasoned well with salt and pepper for coating the meat.
• 2-3 tbsp vegetable oil: For browning the meat and softening the vegetables.
• 2 large onions: Sliced into rounds or half-moons.
• 2 celery sticks: Sliced thickly.
• 3 large carrots: Peeled and sliced into coins.
• 2 bay leaves: Fresh or dried.
• 1 tbsp fresh thyme leaves: Or 1 tsp dried thyme.
• 600 ml chicken or lamb stock: Hot stock works best to keep the cooking temperature up.
• 750 g potatoes: Such as Maris Piper or King Edward, peeled and sliced into 1cm thick rounds.
• Salt and freshly ground black pepper: To taste.
• 25 g butter: Melted (optional, for brushing the top).

How To Make Mary Berry Lamb Stew

1. Prep and Coat: Preheat your oven to 160°C (140°C fan/Gas 3). Place the flour, salt, and pepper in a bowl and toss the diced lamb neck fillet until evenly coated.
2. Brown the Meat: Heat half the oil in a large, flameproof casserole dish over high heat. Fry the lamb in batches for 4-6 minutes until deep golden brown, removing each batch with a slotted spoon and setting aside.
3. Soften Vegetables: Add the remaining oil to the pan along with the onions, carrots, and celery. Fry over medium heat for about 5 minutes until the onions start to soften, then return the browned meat to the pan.
4. Add Liquid and Herbs: Stir in the bay leaves and thyme, then pour over the hot stock. Bring the mixture to a gentle boil, scraping up any caramelized bits from the bottom of the pan.
5. Layer and Bake: Remove from the heat. Arrange the sliced potatoes in neat overlapping circles on top of the stew, pressing them down slightly so the stock just covers them. Cover with a lid and bake for 1 hour 30 minutes.
6. Crisp the Top: Increase the oven temperature to 200°C (180°C fan/Gas 6). Remove the lid, brush the potatoes with melted butter, and bake for another 15-20 minutes until the potatoes are golden and crisp.

Recipe Tips

• Tip Potato Thickness: Keep your potato slices around 1cm thick. If they are too thin, they will dissolve into the gravy; too thick, and they won’t cook through in time with the meat.
• Tip Don’t Skip Browning: Although it is tempting to dump everything in, browning the lamb neck creates a fond (browned bits) on the pan base that gives the gravy its rich, dark colour.
• Tip Check Liquid Levels: If you check the stew after 90 minutes and it looks dry, add a splash of boiling water around the edges before the final browning stage.

What To Serve With Lamb Stew

Since this dish already contains meat, potatoes, and root vegetables, you only need a simple green side to complete the meal. Steamed savoy cabbage or tenderstem broccoli works beautifully to cut through the richness of the lamb gravy. A chunk of crusty soda bread is also excellent for mopping up the juices if you are feeling particularly hungry.

How To Store

This stew tastes even better the next day as the flavours have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. It freezes well for up to 3 months, though the potatoes may lose a little texture upon reheating, so thaw completely in the fridge before warming through in the oven.

FAQs

Can I use leg of lamb instead?
Yes, but leg is leaner and can dry out. If using leg, reduce the cooking time by about 20 minutes and ensure it is fully submerged in the stock.

Can I make this in a slow cooker?
Absolutely. Brown the meat and veg as per the recipe, then transfer to a slow cooker. Cook on Low for 6-7 hours, but note you won’t get the crispy potato top unless you finish it under a hot grill.

Do I have to peel the potatoes?
For the classic Mary Berry style, peeling is recommended to get that soft underside and crisp top. However, for a rustic version, you can scrub the potatoes and leave the skins on.

Nutrition

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 580mg
• Total Carbohydrate: 32g
• Protein: 36g

Try More Recipes:

• Mary Berry Beef Stew Recipe
• Mary Berry Highland Pie Recipe
• Mary Berry Cottage Pie with Cheesy Mash Recipe