Irish Stew with Root Veg | The Happy Pear

Get the waxy potatoes on to boil without peeling them to retain nutrients.

Add 2 tablespoons of oil into a pan.

Chop 4 cloves of garlic and add to the pan for flavor.

Slice carrots and parsnips finely and add to the pan, noting that carrots take the longest to cook.

Add 1 teaspoon of salt and 2 bay leaves to the pan.

Add thyme by removing leaves from the stem and adding to the mixture.

Prepare the leek by cleaning it thoroughly and using all parts, then chop it into chunks and add to the pan.

Pour in 100 millilitres of white wine to enhance flavor and sweetness of the root vegetables.

Add 1 litre of veggie stock to the pan.

Add rinsed and drained lentils to the mixture.

Stir in 3 tablespoons of tamari as a substitute for Worcestershire sauce.

Turn the heat up high to bring the stew to a boil, then reduce to a simmer for 15 minutes to cook the carrots and parsnips.

Once the potatoes are boiled, drain and rinse them.

Mash the boiled potatoes with 150 millilitres of oat milk and add a handful of chopped kale, mixing until combined.

Chop scallions and add them to the potato mixture, mixing everything together.

Season the mash with salt and black pepper to taste.

Taste the stew and adjust seasoning with salt and black pepper as needed, garnishing with chives before serving.

Equipment Needed

Dietary

Allergens