Irish Stew

¼ Cup All Purpose Flour
3 Lbs. Neck of Lamb, trimmed of visible fat
3 Large onions, chopped
3 Large Carrots, sliced
4 starchy potatoes, such as Russets, Yukon Gold, quartered
½ Tsp Dried Thyme
3 ½ Cups Hot Beef Stock
Salt and Pepper
2 Tbsp. Chopped Fresh Parsley

Directions
Preheat oven to 325°. Put the flour in a plastic bag and season well with salt and pepper. Add the lamb to the bag, tie the top, and shake well to coat. Do this in batches if necessary. Arrange the lamb in the bottom of large casserole dish.
Layer the onions, carrots, and potatoes on top of the lamb.
Sprinkle in the thyme and pour in the stock, then cover and cook in preheated oven for 2 ½ hours. Garnish with parsley and serve straight from the casserole dish.

Champ

Ingredients
8 starchy potatoes (about 2 pounds), such as Russet, or Yukon Golds, peeled and cut into even chunks.
20 Scallions, some green tops included, chopped
1 ½ Cups Milk
¼ Teaspoon White Peppercorns
¼ Cup Snipped Chives
1 Tsp Sea Salt Flakes
½ Cup Lightly Salted Butter

Directions
Add the potatoes to a large saucepan of salted boiling water, cover and bring back to boil, and simmer gently for 20 minutes, until tender. Drain well and put back in the pan. Cover with a clean dish towel for a few minutes to get rid of excess moisture.
While the potatoes are cooking, put the chopped scallions in a saucepan with the milk and peppercorns. Simmer for 5 minutes, then drain, reserving the milk and scallions separately.
Mash the potatoes until smooth, stirring in enough of the reserved milk to produce a creamy consistency. Stir in the scallions and chives. Season to taste with sea salt flakes and more pepper if necessary.
Transfer the potatoes mixture to a warm serving dish. Make a well in the center and pour in the hot, melted butter. Serve immediately, mixing in the melted butter at the table.