The traditional version of an Irish stew is simmered lamb, potato, onion, and water. This recipe brings a little of modernity to give us extra flavour as a result. Chef Tips: 1. Although, not in the traditional recipe, I like to thoroughly brown the meat in batches before adding liquid to build a deep, foundational layer of flavour. 2. Use a homemade stock made of leftover vegetable peels simmered for 20 minutes in water with some herbs. To will create a great flavour base and replace any stock. 3. Potatoes are part of the stew, depending on your preference use waxy potatoes to keep their shape or a few floury potatoes to naturally thicken the stew as they break down while simmering. 4. A stew needs to slowly cook. Maintain a gentle, slow simmer for at least 90 minutes or up to 3 hours, avoiding a rolling boil, this will ensure the meat becomes tender without falling apart. 5. To add extra flavour, ask your butcher to give you some lamb bones, when simmering it will bring extra flavour along.
Ingredients
Serves: 4
- 2 tbsp oil
- 600g stewing lamb, diced (plus a few lamb bones, optional)
- 3 carrots, diced
- 2 parsnip, diced
- 2 onions, diced
- 200g baby potatoes
- 1 large rooster potato, diced
- 4 sprigs Parsley
- 1000ml stock or water
For the colcannon mash:
- 500g rooster potatoes
- ¼ head cabbage, shredded
- 50g butter
- 50ml cream
- Salt and pepper
Method
- In a large saucepan, drizzle some oil and lightly colour the meat over medium heat for 2 minutes in batches if needed.
- Add the onion, carrots and rooster potato and pour over the water.
- Add the lamb bones if using. Season with salt and pepper and add the parsley.
- Bring to the boil and simmer, over low heat, covered with a lid for a minimum of 90 minutes until the lamb is cooked through and tender. You can let the stew cook up to 3 hours on a very low heat.)
- After 60 minutes, add the baby potatoes and let them simmer in the broth while the stew continue to cook too for another 30-40 minutes minimum. Remember to avoid stirring this will keep the lamb pieces whole.
- In the meantime, in a second saucepan, place the potatoes and cover with water. Bring to the boil and simmer over medium heat for 25-35 minutes until softened.
- Add the cabbage to the simmering potatoes for the last 5 minutes to wilt the cabbage at this stage.
- Remove the cabbage and keep in a saucepan covered aside.
- Drain the potatoes and using a potato masher press to create a mash potato.
- Place the potato with the cabbage and add the diced butter.
- Season with salt and pepper and add enough cream or buttermilk until reached the desired consistency. Check again the seasoning and keep warm aside.
- Once the stew is cooked, serve with a dollop of mash.
- Enjoy immediately with a sprinkle of parsley.
