The Irish Meal I Can't Stop Eating

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Cook the bacon in a large Dutch oven over medium to low heat until crispy. Set aside in a bowl.
2. Raise the heat to medium, sear the sausages on both sides until browned, then set them aside on a plate.
3. Add the onions and leeks, season lightly with salt, and sauté over medium heat for 5 to 6 minutes until they start to brown.
4. Lower the heat to low and cook for another 10 to 12 minutes, stirring now and then, to caramelise.
5. Stir in the garlic and cook until fragrant, about 30 to 45 seconds.
6. Add the carrots, raise the heat to medium and sauté for 4 to 5 minutes to soften them slightly.
7. Return the bacon to the pot and spread the sausages evenly on top.
8. Add the stock and season with salt and pepper.
9. Arrange the potato slices in overlapping fan shapes over everything in the pot. Season them with salt and pepper, cover, and cook over low to low-medium heat for 1 hour, until everything is tender.
10. Remove the lid, drizzle with the melted butter, and bake on a middle rack at 450°F (230°C) for 15 to 20 minutes to brown the potatoes.
11. Garnish with chopped parsley and serve in bowls.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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