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Irish stew and colcannon

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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
581
Carbs
76.40g
Fibre
14.70g
Protein
31.50g
Fat
15.20g
Saturates
5.10g
Sugars
19.00g
Salt
1.70g
Portion Fruit & Veg
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
Method
  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.
  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.
  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.
  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.
  5. Serve the remaining cabbage with the stew and colcannon.
Chefs 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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