Bacon and Cabbage Frittata paint

There is nothing like a big bowl of Irish stew to warm the cockles of your heart. This casserole is the ultimate comfort food, specially if you have been standing around in the cold watching our St Patricks day parade. Double up recipe and eat over a couple of days or freeze leftovers for another occasion. Have a lovely St Patricks day foodie friends and Sláinte one and all.

Serves 4 


  • 1-2 tablespoons olive oil or butter
  • 450 grams (1lb) diced lamb, well trimmed
  • 150 grams smoked bacon, diced small
  • 1 large onion, finely diced (200 grams)
  • 1 stick celery, finely diced (70 grams)
  • 2 large cloves garlic, finely diced
  • 80 grams pearl barley
  • 400 grams floury potatoes, diced both chunky and small
  • 250 grams carrots, sliced thinly
  • 25 grams fresh thyme leaves, chopped fine
  • 700 ml chicken stock (1-2 stock cubes)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped chives
  • 100 ml fresh cream [optional]
  • Seasoning
  • Diabetic Friendly

  • Low GI

  • Dairy free option: Omit cream

  • Gluten Free: Omit pearl barley

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  1. Season lamb and smoked bacon. Seal in a hot pan or saucepan until lightly brown. Remove and set aside.
  2. Add a little more oil to saucepan. Sweat onion, celery and thyme until soft, add garlic and cook for one more minute. Add lamb and bacon back to saucepan along with pearl barley, carrots, potatoes and stock. Cover with a lid and simmer on cooker for about 45 minutes to one hour, or place in oven at 170 C for about the same time.
  3. Check that lamb, potatoes and carrots are tender. Add cream, chopped fresh herbs and seasoning. Taste and serve in a large soup bowl with chopped fresh parsley sprinkled on top.

Maggie's Tips

  • Add parsnips/cabbage/turnip to alternate the flavour of the dish slightly.
  • Add lentil and split pea mix for a heartier and nutritious budget friendly dish.
  • Omit cream if dairy intolerant.
  • Omit pearl barley if gluten intolerant.