Spring Irish Stew with Silverbeet Colcannon

Spring Irish Stew with Silverbeet Colcannon

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 15, 2017.
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For an even more authentic stew, before adding beef stock, add ½ cup Guinness or dark beer and simmer until almost evaporated.

Ingredients

Silverbeet Colcannon

  • 800g agria potatoes, peeled and diced 2cm
  • 2 tablespoons butter
  • ¼ cup milk
  • ½ bunch silverbeet, tough inner stalks removed and thinly sliced

Spring Irish Lamb Stew

  • 600g lamb leg steaks (at room temperature)
  • ¼ cup flour, seasoned with ½ teaspoon salt
  • ½ leek, thinly sliced
  • 1 carrot, diced 1cm
  • 2 stalks celery, diced 1cm
  • ½ teaspoon salt
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 250g frozen peas

Steps

  1. Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 15 minutes, until very soft. Drain and return to pot along with butter and milk. Mash until smooth, season to taste with salt and pepper and fold through silverbeet to wilt.
  2. While potatoes cook, pat lamb dry with paper towels and dice 2cm. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Toss lamb in seasoned flour and then cook for about 1 minute each side, until well browned.
  3. Set lamb aside and return pan to medium-high heat with a drizzle of oil. Cook leek, carrot, celery and salt for about 4 minutes, until tender.
  4. Add cooked lamb, beef stock and Worcestershire sauce to pan and bring to a simmer. Cook for about 8 minutes, until sauce has thickened and reduced slightly and lamb is cooked through.
  5. Add peas to the stew and cook a further 1-2 minutes, until peas are bright green and tender. Season to taste with salt and pepper.
  6. To serve, spoon silverbeet colcannon into bowls and top with plenty of spring Irish Lamb stew.

Nutritional Information

Energy 2306 kj
551 kcal
Protein 37.1g
Carbohydrate 41.6g
Fat 24.9g