Category, , DifficultyIntermediate

A simple dish to make, it only takes about 40 minutes and is a take on the traditional Irish stew. Along with the mash potato it is like a hug on a cold winters day! Its a great winter warming dish and defo one to try for Paddy’s day. A one pot wonder full of flavour and will satisfy the most carnivorous of your mates!

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients
 2 tbsp oil
 2 onions
 4 cloves garlic
 2 medium carrots
 1 medium parsnip
 1 tsp salt
 1 leek
 2 bay leaves
 Small bunch of fresh thyme
 100 ml white wine
 1 litre veg stock
 3 tins of cooked green lentils
 3 tbsp tamari/soy sauce
 Salt & black pepper to season
 Small bunch chives (20g)
Colcannon Mash
 1 kg potatoes
 150 ml of milk of your choice
 Handful of Kale
 50 g Cabbage
 Bunch scallions
 Salt & Pepper

Instructions
Stew
1

Heat pan on medium heat and add 2 tbsp oil. Chop onions ad garlic and add to heat stirring occasionally

2

Finely chop the carrots and parsnip and add along with 1 teaspoon of salt

3

Chop the leek into decent chunks including the green topside add to the pan

4

Add bay leaves. Remove the leaves from thyme stalks and add.

5

Drain the tinned lentils and chickpeas, rinse thoroughly and add to pan

6

Add the vegetable stock and tamarin (or soy sauce)

7

Turn heat up to full. Bring pot to boil and reduce to a gentle simmer for about 20 mins

Mash
8

Leaving skin on the potatoes chop them up into bitesized pieces

9

Put in a separate pot, cover with water and boil until soft (about 15-20 mins)

10

Remove the main central rib of your kale/cabbage and chop up finely

11

Remove ends of scallions and chop up into small rounds

12

Drain cooked potatoes, return to pot and add the kale, scallions, milk and mash

13

Season to your taste with salt and black pepper

14

Once cooked and soft, finely chop the parsley and add to pot before serving

15

Serve Stew alongside colcannon kale mash. Enjoy!

Ingredients

Ingredients
 2 tbsp oil
 2 onions
 4 cloves garlic
 2 medium carrots
 1 medium parsnip
 1 tsp salt
 1 leek
 2 bay leaves
 Small bunch of fresh thyme
 100 ml white wine
 1 litre veg stock
 3 tins of cooked green lentils
 3 tbsp tamari/soy sauce
 Salt & black pepper to season
 Small bunch chives (20g)
Colcannon Mash
 1 kg potatoes
 150 ml of milk of your choice
 Handful of Kale
 50 g Cabbage
 Bunch scallions
 Salt & Pepper

Directions

Instructions
Stew
1

Heat pan on medium heat and add 2 tbsp oil. Chop onions ad garlic and add to heat stirring occasionally

2

Finely chop the carrots and parsnip and add along with 1 teaspoon of salt

3

Chop the leek into decent chunks including the green topside add to the pan

4

Add bay leaves. Remove the leaves from thyme stalks and add.

5

Drain the tinned lentils and chickpeas, rinse thoroughly and add to pan

6

Add the vegetable stock and tamarin (or soy sauce)

7

Turn heat up to full. Bring pot to boil and reduce to a gentle simmer for about 20 mins

Mash
8

Leaving skin on the potatoes chop them up into bitesized pieces

9

Put in a separate pot, cover with water and boil until soft (about 15-20 mins)

10

Remove the main central rib of your kale/cabbage and chop up finely

11

Remove ends of scallions and chop up into small rounds

12

Drain cooked potatoes, return to pot and add the kale, scallions, milk and mash

13

Season to your taste with salt and black pepper

14

Once cooked and soft, finely chop the parsley and add to pot before serving

15

Serve Stew alongside colcannon kale mash. Enjoy!

Irish Stew

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