Name: Colcannon and Irish stew bake recipe
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Cuisine: irish
Ingredients: 600g diced lamb; 62.50 ml plain flour; 56.88 gm extra virgin olive oil; 1 brown onion, finely chopped; 2 celery stalks, sliced; 1 carrot, quartered lengthways, sliced; 255.00 gm beef style liquid stock; 24.40 gm Worcestershire sauce; 1kg desiree potatoes, peeled, chopped; 117.50 gm sour cream; 375.00 ml finely shredded savoy cabbage; 2 green onions, thinly sliced, plus extra to serve; 187.50 ml frozen peas; 15g butter, diced

Colcannon and Irish stew bake recipe

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Indulge in a comforting lamb stew with creamy colcannon topping.

Ingredients:

600g diced lamb
62.50 ml plain flour
56.88 gm extra virgin olive oil
1 brown onion, finely chopped
2 celery stalks, sliced
1 carrot, quartered lengthways, sliced
255.00 gm beef style liquid stock
24.40 gm Worcestershire sauce
1kg desiree potatoes, peeled, chopped
117.50 gm sour cream
375.00 ml finely shredded savoy cabbage
2 green onions, thinly sliced, plus extra to serve
187.50 ml frozen peas
15g butter, diced

Instructions:

In a large snap-lock bag, combine lamb and flour. Seal and shake to coat evenly. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half of the lamb and cook, stirring, for 3 to 4 minutes until browned. Transfer to a plate and repeat with the remaining lamb and another 1 tablespoon of oil.
In a pan over medium heat, heat the remaining oil. Sauté the onion, celery, and carrot for 5 minutes until soft. Add the lamb, stock, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Simmer covered, stirring occasionally, for 1 hour until the lamb is tender.
Simmer the potato in a large saucepan filled with cold water until tender, about 15 minutes. Drain and return to the pan. Mash the potato with sour cream until smooth. Season with salt and pepper, then mix in cabbage and green onion. Enjoy!
Preheat the oven to 200C/180C fan-forced. Combine peas with the lamb mixture and transfer to a 6-cup-capacity baking dish. Spread colcannon mash on top, dot with butter, and bake for 25-30 minutes until the mash is golden. Finish with a sprinkle of extra green onion before serving.

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