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Traditional Irish Stew with Colcannon Mash
09
Mar
Mar
If you want a comforting, traditional meal for dinner, you can’t do any better than this easy, delicious stew. This recipe is perfect to satisfy your cravings — give it a try!
Traditional Irish Stew with Colcannon Mash
A deliciously comforting lamb stew served with a creamy colcannon mash. A traditional Irish dish to warm your bones!Allergens: milk, sulphites, fish (optional)
Ingredients
Irish Stew
- 1-1½ kg lamb neck or shoulder
- Bouquet of parsley, thyme and bay leaf tied together with twine
- 3 onions finely chopped
- 3-4 carrots chopped into bite-sized pieces
- 1 small turnip or large parsnip chopped into bite-sized pieces
- 1 ltr stock
- 2 tbsp cornstarch with 1 tbsp water to make paste
- 75-100 g cabbage shredded
- 1 tbsp parsley finely chopped
- A dash Worcester Sauce (optional)
Colcannon Mash
- 1 kg rooster potatoes peeled roughly chopped
- 250 g curly kale wall washed, freshly sliced; discard any thick stalks
- 100 ml milk
- 100 g butter
Instructions
Irish Stew
- Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to boil, drain and rinse the lamb.
- In a fresh casserole pot put the meat, bones, bouquet of herbs, onions, seasonin, carrots, leeks and turnip/parsnip and cover with stock. Simmer gently for one hour. Skim off the foam as it rises. (this is very important for the final flavour and appearance of the stew).
- For the last 5 minutes add in the cabbage.
- When the meat and vegetables are cooked remove the bones and bouquet of herbs and add your cornstarch paste. Stir Well
- Sit in the chopped parsley and a dash of Worcester sauce.
- Serve with Colcannon mashed potatoes.
Colcannon Mash
- Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes or until tender.
- Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt.
- Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season with kale with pepper.
- Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.
