This is an Almost Irish Stew because I am from over the sea from Ireland and it uses bacon rather than the more usual lamb or mutton. The final stew is a close equivalent even if it does get me in trouble with the Irish.
It is almost a hotpot too with the use of a topping of potato slices that add crunchiness to the finished stew.
Serve as it is or add a side dish of green vegetables. Some bread can go well too and, for greater authenticity, that should be Irish Soda Bread.
- Break up the Bacon Misshapes and cut into smallish pieces. No two packets are the same so the amount of cutting can vary a lot from one pack to another.
- Thickly slice 3 of the potatoes but thinly slice one. About 1cm for the thick slices and ½cm for the thin slices. Keep separate.
- Peel the Swede then chop into roughly rectangular bite sized pieces.
- Peel and thickly slice the parsnip.
- Slice the carrot. Normally no need to peel but if the skin looks dry then scrape it off first.
- Peel and roughly chop the onion.
- Mix the Bacon, vegetables and parsley in a bowl. Sprinkle with sea salt and freshly ground black pepper.
- Lightly grease a casserole dish with olive oil then layer half of the thick potatoes at the bottom.
- Spread half of the diced bacon and vegetable mixture over the potato.
- Repeat the previous step to create a second layer then top with the thinly sliced potato.
- Pour in sufficient stock so that the top layer of potato is just above it. The top potato should be dry so it can crisp.
- Cover and cook in a pre-heated oven at 180°C/350°F/Gas Mark 4 for 45 minutes then increase the heat to 220°C/425°F/Gas Mark 7. Remove the lid from the casserole dish at this point and cook for a further 15-20 minutes to crisp the top layer of potato.
- Serve with Brussels Sprouts, Peas, Broad Beans or another green vegetable.