Colcannon Irish Stew
60% authentic · Irish
A creative twist on Irish stew, incorporating the flavors of colcannon (mashed potatoes with kale or cabbage and butter) into the stew itself.
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Ingredients
- Lamb shoulder, cut into chunks1 kg
- Potatoes, peeled and quartered1 kg
- Onions, chopped2 large
- Leeks, white and light green parts, sliced2 medium
- Lamb stock1 liter
- Kale or Savoy cabbage, finely shredded200g
- Butter100g
- Milk100ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Brown the lamb chunks in a large pot. Remove and set aside.
- 2
Add onions and leeks to the pot and sauté until softened.
- 3
Return lamb to the pot. Add the quartered potatoes and lamb stock. Season with salt and pepper.
- 4
Bring to a simmer, cover, and cook for 1.5 hours, or until lamb is tender.
- 5
Meanwhile, boil the remaining 500g of potatoes until tender. Drain and mash with butter and milk. Stir in the shredded kale/cabbage and season.
- 6
Remove about half the cooked potatoes from the stew. Mash them with the kale mixture to create the colcannon base.
- 7
Stir the colcannon mixture back into the stew. Simmer for another 15 minutes to allow flavors to meld.
- 8
Adjust seasoning and serve hot.
