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Irish stew and colcannon

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Irish stew and colcannon
A delicious wintry stew served with cabbage and mashed potato.
Serves
4
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
3
Ingredients

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

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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