IRISH STEW WITH COLCANNON MASH RECIPE
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)
- 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
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.
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.
