Irish stew and colcannon
prep: 25 minutes
cook: 1.5–2 hours
serving: 4
Nutrition Facts
each serving
KCal
577
Carbs
75.1g
fiber
14g
Protein
30.6g
Fat
14.1g
Saturates
5.2g
Sugars
20.8g
Salt
1.75g
Fruit/Veg Portion
3
Ingredients
all 17 types- 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
Directions
5 steps in totalStep 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.
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