Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later.

It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today's recipes. Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours so that the meat turns tender and releases the fat into the stew, thus enhancing the flavor of the entire dish. 

One of the most popular comfort foods in the United Kingdom is called shepherd's pie, a hot and savory dish reminiscent of a casserole, consisting of minced lamb or mutton meat, potatoes, onions, carrots, Worcestershire sauce, thick gravy, and seasonings such as marjoram, parsley, and black pepper.

All of the ingredients are placed under a roof of buttery, creamy mashed potatoes, and baked in an oven until the pie is ready for consumption. This simple delicacy was invented by shepherds in the 18th century England and Scotland. The pie became extremely popular in the 1870s, and not by coincidence, as mincing machines became widely available to the public in those years.