- 1 teaspoon Olive oil
- 680g lamb mince
- 5 carrots, peeled and chopped
- 2 onions peeled & chopped
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 2 tablespoons Worcestershire sauce
- 240ml beer or stout
- 240ml chicken or beef broth
- 150g frozen peas
- salt and pepper
- 900g red potatoes, cut into chunks
- 180ml milk
- 3/4 teaspoon salt
- 8 tablespoons Kerrygold Pure Irish Salted Butter
- 1 head of cabbage, finely shredded
- 110g grated cheddar cheese
- Preheat oven to 190c
- Heat oil in a large saute pan over medium heat. Add lamb and cook until no longer pink. Reserve 1 tablespoon rendered fat and drain meat. Add reserved fat back to the pan and place over medium heat. Add carrots and ⅔ of your chopped onions, stirring occasionally, until vegetables start to soften, about 5 minutes. Stir in tomato paste and cook for a minute. Stir in flour and cook for another minute.
- Add the lamb back to pan along with Worcestershire, beer and chicken broth. Bring to a low boil and cook until liquid is reduced to a thick gravy, about 15-20 minutes. Season to taste with salt and pepper. Remove from heat and stir in peas. Spread meat mixture into a casserole dish.
- Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and 3/4 teaspoon salt.
- While potatoes are cooking, melt 6 tablespoons butter in a large skillet. Add remaining onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft.
- Stir cabbage mixture and cheese into hot potatoes and season with pepper. Spread Colcannon on top of lamb mixture in a casserole dish.
- Melt remaining 2 tablespoons butter and brush evenly over Colcannon. Place casserole dish on a baking sheet and bake for 30-35 minutes or until edges bubble and potatoes start to brown. Allow to stand 10 minutes before eating.
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