St. Patrick’s Day Recipe – Lamb Stew with Colcannon
This St. Patrick’s Day lamb stew with colcannon recipe is hearty, rich and unbelievably delicious. The tender lamb is seared off and caramelized, creating a wonderful sauce that brings all the elements together. This stew is served with an Irish favourite called Colcannon. Rich and creamy mashed potatoes with sauteed kale and leeks, broiled to a golden finish. This is a recipe you must have in your regular arsenal.
for the stew:
- 2 lb lamb shoulder, cubed
- 4 large carrots, chopped
- 2 leeks, bottom part only sliced
- 1 large onion, cut into wedges
- 1 litre chicken or lamb stock
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- salt and pepper
for the colcannon:
- 3 large potatoes
- 100g fresh kale
- 2 leeks (bottom part) sliced
- ½ cup unsalted butter
- 2 large egg yolks
- ½ cup milk
Start with a hot heavy bottom dutch oven or large pot over high heat with a couple tablespoons of oil and add the lamb in a single layer. Working in small batches, sear the lamb until golden brown all both sides then set aside.
Turn the heat down to medium and add the onions. Saute and stir frequently until the onions start to turn translucent. When that’s done, add the carrots and leeks and continue to cook for a couple minutes to get them started then deglaze the bottom of the pot with the stock. Turn the heat back up to high, stir the pot to get the fond from the bottom and toss in the thyme and rosemary. When the pot comes to a boil, turn the heat down to medium, put the lamb back on top of the mixture, and let simmer uncovered til the vegetables are tender and the broth has thickened.
Once the veg is done remove the herbs and season to taste with salt and pepper. Add some fresh or frozen peas to finish and you’re done! Now let’s make some colcannon.
Peel and cut the potatoes into rough chunks, put into a medium pot and cover with water. Boil until fork tender, strain and return to the pot. Toss the potatoes over the heat in a dry pot until the potatoes start to look fluffy on the outside. Put the potatoes in a large mixing bowl and set aside.
Heat a large frying pan on medium high heat with a ¼ cup of butter. As the butter melts, add the leeks, kale and a touch of salt and start to gently saute, stirring frequently. When the vegetables are wilted and tender, remove from the heat and set aside.
Back to the potatoes. Add the ¼ cup of butter to the potatoes and mash until smooth. As you mash, add the milk and the egg yolks. The eggs yolks serve one purpose. When you broil the potatoes (like making a shepherd’s pie), they help give the golden brown finish. If you’re not broiling the potatoes, you can omit the egg yolks. When the potatoes are smooth, add the sauteed vegetables and combine.
Now scoop some of the colcannon onto a baking sheet and pop under a broiler for a few minutes until golden brown (you see what I meant about the egg yolks?). When finished, take out and gently take the colcannon off the baking sheet with a large spatula and put on a large plate. Make a nice indent in the center of the pile and ladle on some of the finished lamb stew. Garnish with fresh parsley. Marvel at your masterpiece, grab some cutlery and enjoy!