“I have feelings about stew. It’s not the best meat, the freshest vegetables, or the subtlest seasonings that make a stew. It’s time. Time is what takes a hodgepodge of often cheap ingredients and turns them into a thick, hearty dish of gravy and texture that warms the heart and settles the soul.” — D.J. Bodden
As the air turns crisp and the leaves begin to fall, our kitchens naturally draw us toward dishes that offer comfort and warmth. It’s the season for hearty stews and casseroles, simmering slowly on the stove, filling our homes with rich, inviting aromas. These meals are more than just food; they are a tradition, a taste of history and a perfect way to gather family and friends around the table.
The Difference Between a Stew and a Casserole
Before we begin our culinary tour, it’s helpful to understand the distinction between a stew and a casserole, as the terms are often used interchangeably in British cooking.
- Stewing is a slow, moist-heat cooking method where ingredients are fully submerged in liquid and gently simmered on the stovetop. The focus is on melding flavours together in one pot.
- A casserole, on the other hand, is typically baked in the oven in a deep, lidded dish (also called a casserole dish). While similar to a stew, the oven’s dry heat allows the top to brown slightly, creating a different texture.
In practice, many traditional recipes can be prepared either way, and regional names often blur the lines. For this list, we embrace both, celebrating the rich diversity of one-pot cooking across the UK.
Britain’s Best Regional Stews and Casseroles
Pack your bags and bring your appetite! Let’s explore ten iconic dishes that define British and Irish comfort cooking.
1. Lancashire Hotpot (North West England)
History: Originating in the 19th century during the industrial boom of Lancashire, this dish was designed for working-class families. It could be left to cook slowly for hours while women were at the cotton mills, ready to serve as a hearty, welcoming meal at the end of a long day. The use of lamb or mutton and potatoes reflects the pastoral heritage of the region.
Description: Lancashire Hotpot is a rich, savoury lamb or mutton and onion stew, famously topped with a neat layer of thinly sliced potatoes. The potatoes on top crisp up to a beautiful golden brown, while those underneath soak up the delicious gravy, becoming soft and flavourful. Traditionally, it includes lamb kidneys and was often served with pickled red cabbage.
Simple Lancashire Hotpot Recipe
- Serves: 4
- Prep time: 20 mins
- Cook time: 2 hours
Ingredients:
- 900g neck of lamb, cubed
- 2 large onions, thinly sliced
- 2 carrots, chopped
- 4 tbsp plain flour
- 500ml lamb or beef stock
- A dash of Worcestershire sauce
- 1kg potatoes (like Maris Piper), peeled
- 50g butter, melted
- Salt and black pepper to taste
Method:
- Preheat your oven to 160°C (140°C fan/Gas 3).
- Toss the lamb cubes in seasoned flour. In a large casserole dish, layer half of the sliced onions and carrots, followed by the lamb. Top with the remaining onions and carrots.
- Pour the stock and Worcestershire sauce over the meat and vegetables.
- Thinly slice the potatoes (about 3-4mm thick). Arrange them in overlapping circles over the top of the stew.
- Brush the potatoes with melted butter and season with salt and pepper.
- Cover the dish with a lid and bake for 1.5 hours. Then, remove the lid and bake for another 30 minutes, or until the potatoes are golden and crisp.
2. Scouse (Liverpool, North West England)
History: Scouse is so integral to Liverpool’s identity that its residents are affectionately known as “Scousers.” The dish is believed to have evolved from “lobscouse,” a stew commonly eaten by sailors in Northern Europe. As a major port city, Liverpool adopted and adapted the recipe, making it a staple for sailors and dockworkers.
Description: Scouse is a thick, chunky stew, typically made with either beef or lamb, potatoes, carrots, and onions. There is much debate over the “correct” recipe; some insist on lamb (cheaper in the past), while others prefer beef. The key is to let it simmer for hours until the meat is tender and the potatoes begin to break down, naturally thickening the stew. It’s often served with crusty bread and pickled beetroot or red cabbage.
Basic Scouse Recipe
- Serves: 4
- Prep time: 15 mins
- Cook time: 2.5 hours
Ingredients:
- 500g stewing beef or lamb, cubed
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 700g potatoes, peeled and cubed
- 3 carrots, thickly sliced
- 1 litre beef or lamb stock
- Salt and pepper
Method:
- Heat the oil in a large, heavy-based pan or casserole dish. Brown the meat in batches, then set aside.
- Add the onions to the pan and cook until softened.
- Return the meat to the pan along with the potatoes and carrots. Pour in the stock, ensuring everything is covered.
- Bring to a boil, then reduce the heat, cover, and simmer gently for at least 2 hours, or until the meat is falling apart and the stew has thickened.
- Season well with salt and pepper before serving.
3. Irish Stew (Ireland)
History: A true peasant dish, the original Irish stew was a simple, frugal meal made with the most readily available ingredients. Historically, it consisted of mutton (meat from older sheep), potatoes, and onions, with water as the base. Mutton was used because sheep were primarily farmed for their wool and milk, so only older animals were used for meat.
Description: Today’s Irish Stew often uses lamb for a more tender result, and many modern recipes include carrots, celery, and herbs like thyme and parsley to enhance the flavour. It remains a wonderfully simple and comforting dish. The broth is light yet deeply savoury, and the slow-cooked meat is incredibly tender.
Classic Irish Stew Recipe
- Serves: 4
- Prep time: 20 mins
- Cook time: 2 hours
Ingredients:
- 900g lamb neck or shoulder, cubed
- 900g potatoes, peeled and thickly sliced
- 2 large onions, sliced
- 2 large carrots, sliced
- 1 litre lamb or chicken stock
- A few sprigs of fresh thyme
- A handful of fresh parsley, chopped
- Salt and pepper
Method:
- In a large, heavy-based pot, layer half the potatoes, onions, and carrots. Place the lamb on top, then cover with the remaining vegetables.
- Add the thyme sprigs and pour in the stock.
- Bring to a simmer, then reduce the heat to low, cover, and cook for about 2 hours, until the lamb is tender.
- Remove the thyme sprigs, stir in the chopped parsley, and season to taste.
4. Beef Cobbler (Midlands, England)
History: The “cobbler” topping, made of scone-like dumplings, is thought to have originated as a quicker alternative to making a full pastry crust. The name might come from the topping’s resemblance to a cobbled street. This dish became popular in the Midlands as a way to make a simple beef stew more substantial and satisfying.
Description: A rich, slow-cooked beef stew is topped with fluffy, golden dumplings (cobbles). The base is usually a hearty mixture of beef, onions, carrots, and a gravy enriched with ale or red wine. The dumplings are dropped on top of the stew for the last part of cooking, where they steam on the bottom and bake on top.
Hearty Beef Cobbler Recipe
- Serves: 4
- Prep time: 25 mins
- Cook time: 2.5 hours
Ingredients:
- For the stew: 700g stewing beef, 2 tbsp flour, 2 tbsp oil, 2 onions, 2 carrots, 300ml ale, 400ml beef stock.
- For the cobbles: 200g self-raising flour, 50g suet (or cold butter, grated), a pinch of salt, 100ml milk, 1 tbsp chopped parsley.
Method:
- Preheat oven to 160°C (140°C fan/Gas 3).
- Make the stew: Toss the beef in seasoned flour. Brown in oil in an ovenproof casserole dish. Add vegetables and cook until soft. Pour in the ale and stock, bring to a simmer, then cover and bake for 2 hours.
- Make the cobbles: Mix flour, suet, parsley, and salt. Add milk to form a soft dough.
- Remove the stew from the oven. Increase temperature to 200°C (180°C fan/Gas 6).
- Drop spoonfuls of the cobbler dough onto the hot stew.
- Return to the oven, uncovered, for 20-25 minutes until the cobbles are risen and golden.
5. Stovies (Scotland)
History: “Stovies” comes from the Scots word for “stewed.” It’s a classic dish born from the need to use up leftovers from the Sunday roast. Every family in Scotland has its own recipe, fiercely debated and passed down through generations.
Description: At its core, Stovies is a simple potato dish. Leftover roast meat (usually beef or lamb) is shredded and slowly stewed with potatoes and onions in gravy or stock. The potatoes are the star, cooked until they are soft and have absorbed all the meaty flavours. It’s the ultimate Scottish comfort food, often served with oatcakes.
Simple Stovies Recipe
- Serves: 4
- Prep time: 10 mins
- Cook time: 45 mins
Ingredients:
- 300g leftover cooked roast beef or lamb, shredded
- 1 tbsp beef dripping or oil
- 2 large onions, chopped
- 800g potatoes, peeled and sliced
- 300ml beef stock or leftover gravy
- Salt and pepper
Method:
- Melt the dripping in a heavy-based pan. Cook the onions until soft.
- Add the potatoes and shredded meat. Pour in the stock or gravy.
- Bring to a gentle simmer, cover, and cook for 30-40 minutes, stirring occasionally, until the potatoes are very soft and starting to break apart.
- Season generously and serve hot.
6. Cawl (Wales)
History: Pronounced “cowl,” this is widely recognised as the national dish of Wales. Its history dates back to the 14th century. Traditionally, it was a frugal, one-pot meal made with salted bacon or cheaper cuts of lamb, bulked out with potatoes, swede, carrots, and leeks.
Description: Cawl is a wonderfully versatile broth or stew. Recipes vary from region to region and season to season. It can be eaten as a single course, or the clear broth can be served first as a soup, followed by the meat and vegetables. It’s a true celebration of Welsh produce.
Traditional Welsh Cawl Recipe
- Serves: 6
- Prep time: 20 mins
- Cook time: 2 hours
Ingredients:
- 900g Welsh lamb neck
- 1 large onion, chopped
- 2 leeks, sliced
- 3 carrots, diced
- 1 small swede, diced
- 500g potatoes, diced
- 2 litres lamb or vegetable stock
- Chopped parsley, to serve
Method:
- Place the lamb in a large pot with the stock. Bring to a boil, skim any impurities, then simmer gently for 1 hour.
- Remove the lamb from the pot and set aside. Add all the vegetables to the stock, bring back to a simmer, and cook for 30 minutes.
- While the vegetables cook, remove the meat from the lamb bones and shred it.
- Return the meat to the pot and continue to simmer for another 20-30 minutes, until the vegetables are tender.
- Serve hot, sprinkled with fresh parsley and with a side of crusty bread and Welsh cheese.
7. Pease Pudding (North East England)
History: While not a stew in itself, Pease Pudding is a classic accompaniment to boiled ham or gammon, forming a cornerstone of North East cuisine. Made from split yellow peas, it was a cheap and filling source of protein for mining and shipbuilding communities. The rhyme “Pease pudding hot, pease pudding cold, pease pudding in the pot, nine days old” shows its longevity as a staple food.
Description: Pease Pudding has a smooth, thick consistency, similar to hummus. It has a savoury, earthy flavour that perfectly complements the saltiness of cured meats.
North Eastern Pease Pudding Recipe
- Serves: 6
- Prep time: 10 mins (+ soaking)
- Cook time: 1.5 hours
Ingredients:
- 500g yellow split peas, soaked overnight
- 1 ham or bacon stock cube (optional)
- Salt and pepper
Method:
- Drain the soaked peas and place them in a large pan. Cover with fresh water (or ham stock for extra flavour).
- Bring to a boil, then reduce the heat and simmer for about 1.5 hours, or until the peas are very soft.
- Drain any excess liquid, then mash or blend the peas until smooth.
- Season well with salt and pepper. Serve hot alongside boiled ham.
8. Pan Haggerty (Northumberland, North East England)
History: Pan Haggerty is a simple, rustic dish from Northumberland, designed to be a cheap and filling meal for families. The name is thought to derive from the French “hachis,” meaning chopped.
Description: This isn’t a wet stew, but a layered potato bake cooked in a pan on the stovetop. Thinly sliced potatoes, onions, and strong cheese (like mature cheddar) are layered in a frying pan and cooked slowly until the potatoes are tender and the bottom is crisp and golden. It’s then often finished under the grill to melt and brown the cheese on top.
Hearty Pan Haggerty Recipe
- Serves: 4
- Prep time: 15 mins
- Cook time: 40 mins
Ingredients:
- 50g butter
- 2 large onions, thinly sliced
- 700g potatoes, thinly sliced
- 200g mature cheddar cheese, grated
- Salt and pepper
Method:
- Melt half the butter in a heavy-based, oven-safe frying pan.
- Layer one-third of the potatoes, one-half of the onions, and one-half of the cheese. Season well. Repeat the layers.
- Finish with a final layer of potatoes. Dot the top with the remaining butter.
- Cook over a low-medium heat for 30 minutes, covered, until the potatoes are tender.
- Preheat your grill. Uncover the pan and place it under the grill for 5-10 minutes until the top is golden brown.
9. Dublin Coddle (Dublin, Ireland)
History: A true Dublin speciality, Coddle was traditionally prepared on a Thursday to use up any remaining sausages and bacon before Friday, when many Catholic families would abstain from eating meat. It’s a simple, comforting one-pot dish that could be left to simmer on the stove.
Description: Dublin Coddle consists of layers of pork sausages, bacon (rashers), sliced potatoes, and onions, all gently simmered in ham or chicken stock. The sausages are often boiled in the broth, resulting in a pale but incredibly flavourful dish. It’s a humble, warming meal, perfect for a cold evening.
Traditional Dublin Coddle Recipe
- Serves: 4
- Prep time: 15 mins
- Cook time: 1 hour
Ingredients:
- 8 good-quality pork sausages
- 200g thick-cut bacon, chopped
- 2 large onions, sliced
- 600g potatoes, peeled and sliced
- 500ml chicken or ham stock
- Chopped parsley
Method:
- In a large pot, layer the potatoes, onions, bacon, and sausages.
- Pour over the stock and bring to a gentle simmer.
- Cover and cook on a low heat for about 1 hour, until the potatoes are soft and the sausages are cooked through.
- Stir through the parsley before serving.
10. Lincolnshire Poacher’s Stew (East of England)
History: While the name evokes romantic images of poaching on country estates, this stew is more likely a celebration of Lincolnshire’s local produce. The county is famous for its sausages, and this recipe puts them centre stage.
Description: This is a rich and flavourful casserole made with Lincolnshire sausages (known for their herby, peppery flavour), root vegetables, and often a splash of cider or ale. It’s a modern classic that embodies the rustic charm of the English countryside.
Lincolnshire Poacher’s Stew Recipe
- Serves: 4
- Prep time: 15 mins
- Cook time: 1 hour
Ingredients:
- 8 Lincolnshire sausages
- 1 tbsp oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 tbsp flour
- 150ml cider or ale
- 400ml chicken stock
- 1 tbsp tomato purée
- A sprig of thyme
Method:
- Preheat oven to 180°C (160°C fan/Gas 4).
- Brown the sausages in a casserole dish, then remove and set aside.
- In the same dish, cook the onion, carrots, and celery until softened.
- Stir in the flour, followed by the cider, stock, and tomato purée.
- Return the sausages to the dish with the thyme. Bring to a simmer, then cover and bake for 45 minutes.
Embrace the Comfort of a Classic Stew
These ten dishes offer more than just a meal; they provide a connection to the past and a taste of the diverse culinary landscape of the UK and Ireland. Each one is a testament to the art of making simple, local ingredients shine.
This autumn and winter, bring these traditions into your own kitchen. Pick a recipe, gather your ingredients and enjoy the simple pleasure of a slow-cooked stew simmering on your stove. There is no better way to find comfort and warmth during the colder months.
Further Reading: English Pudding Season, Porridge: A Nutritious, Budget-Friendly Superstar, How to Organise Your Kitchen Like a Pro