Name: Irish stew and colcannon
Prep time: 25 minutes
Cook time: 1.5–2 hours
Yield: 4
Ingredients: For the stew:; 1 tsp olive oil; 1 large onion, peeled and cut into large chunks; 450g lean lamb, cubed; 650g potatoes, peeled and cut into large chunks; 2 carrots, peeled and cut into large chunks; 1 stock cube; dash Worcestershire sauce; 1 tbsp gravy powder; good pinch mixed dried herbs; For the colcannon:; 650g sweet potatoes, peeled and chopped; 2 tbsp semi-skimmed milk; 1 tbsp reduced-fat polyunsaturated margarine; freshly ground black pepper; half savoy cabbage, finely sliced; 1 bunch spring onions, roughly chopped

A delicious wintry stew served with cabbage and mashed potato.

Serves

Prep

25 minutes

Cook

1.5–2 hours

Each 483g serving contains (excludes serving suggestion)

KCal

577

Carbs

75.1g

Fibre

14.0g

Protein

30.6g

Fat

14.1g

Saturates

5.2g

Sugars

20.8g

Salt

1.75g

Fruit/Veg Portion

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Ingredients

For the stew:

1 tsp olive oil

1 large onion, peeled and cut into large chunks

450g lean lamb, cubed

650g potatoes, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

1 stock cube

dash Worcestershire sauce

1 tbsp gravy powder

good pinch mixed dried herbs

For the colcannon:

650g sweet potatoes, peeled and chopped

2 tbsp semi-skimmed milk

1 tbsp reduced-fat polyunsaturated margarine

freshly ground black pepper

half savoy cabbage, finely sliced

1 bunch spring onions, roughly chopped

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Method

Step 1

Heat the oil in a large, flame-proof casserole dish, add the onions and lamb and fry for 3–4 minutes, until the meat is browned.

Step 2

Add the remaining stew ingredients and enough water to cover the contents. Bring to the boil, cover and simmer very gently for 1½–2 hours, until the meat is tender.

Step 3

Meanwhile, make the colcannon. Place the potatoes into a large pan of boiling water and cook for 10–12 minutes until tender. Drain, mash together with the milk and margarine, and season with plenty of black pepper.

Step 4

Cook the cabbage in a pan of boiling water until tender, drain and stir a quarter of it through the mash with the spring onions.

Step 5

Serve the remaining cabbage with the stew and colcannon.

Recipe tips

You could use beef, pork or venison instead of lamb.
If using fatty meat, cook the dish the day before, refrigerate and when cooled then skim the fat from the top of the dish before reheating.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.

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Irish stew and colcannon

Ingredients