Spring Irish Stew with Silverbeet Colcannon

Spring Irish Stew with Silverbeet Colcannon

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 15, 2017.
Order Now
Order Now

For an even more authentic stew, add ½ cup Guinness or dark beer and simmer until almost evaporated, before adding beef stock.

Ingredients

Silverbeet Colcannon

  • 400g agria potatoes, peeled and diced 2cm
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 2 leaves silverbeet, tough inner stalk removed and thinly sliced

Spring Irish Stew

  • 300g lamb leg steaks (at room temperature)
  • 2 tablespoons flour, seasoned with ½ teaspoon salt
  • ½ leek, thinly sliced
  • 1 carrot, diced 1cm
  • ¼ teaspoon salt
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 125g frozen peas

To Serve

  • 1-2 tablespoons chopped parsley leaves and stalks
  • 1-2 tablespoons roughly chopped mint leaves

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 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 medium, deep fry-pan on medium-high heat. Toss lamb in seasoned flour and 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 and salt for about 3 minutes, until soft.
  4. Add cooked lamb, beef stock and Worcestershire sauce to pan and bring to a simmer. Cook for about 8 minutes, until sauce is thickened and reduced slightly and lamb is cooked through.
  5. Add peas to 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 stew. Garnish with parsley and mint.

Nutritional Information

Energy 2103 kj
503 kcal
Protein 33.6g
Carbohydrate 38.3g
Fat 22.4g