ST PATRICKS DAY SPECIAL! IRISH STEW WITH COLCANNON

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense, while spinach is often cheaper.

Start by prepping your vegetables: roughly chop carrots, onions, and potatoes into chunks.

Chop additional vegetables for the colcannon, including leeks and spring greens.

In a saucepan, add a glug of olive oil and heat it up.

Add chopped bacon, onion, carrot, and garlic to the hot pot and stir.

Season with salt and pepper to taste, adding a fair bit.

After about 10 minutes, add in the neck of lamb and some sprigs of thyme and rosemary, removing the stems.

Pour in vegetable stock and a can of Guinness to enhance flavor.

Let the stew cook on medium to low heat for 90 minutes.

For the colcannon, bind together chopped steamed leeks and spring greens with mashed potatoes, adding butter and salt to taste.

When the stew is about 20 minutes from being ready, add in the chopped potatoes.

Taste the stew and adjust seasoning with more salt or pepper if needed.

Serve the stew hot with a generous helping of colcannon on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens