St. Patrick's Day?
- Thread starter moideux
- Start date
aislingb
loves a curlywurly
Hi marian.. the recipe of the week on sw online is irish lamb and colcannon pie 
in celebration of st patrick's day. im going to cook it wednesday!!Serves: 4
Prep time: 20 minutes
Cook time: 2 hours
Syns per serving:
free on ee (*Add 6 Syns if not using lamb as a Healthy Extra)
ingredients
340g/12oz lamb, all visible fat removed
1 carrot
1 onion
2 garlic cloves
908g/2lb Desireé or Maris Piper potatoes
198g/7oz cabbage
4 spring onions
1 tbsp freshly chopped rosemary
2 x 400g cans chopped tomatoes
1 tbsp stock made with Bovril
salt and freshly ground black pepper
2 eggs
method
1. Preheat the oven to 170°C/325°F/Gas 3. Prepare the ingredients: cut the lamb into bite-sized pieces; peel and dice the carrot; chop the onion; finely slice the garlic; finely shred the cabbage and slice the spring onions.
2. Place the lamb, carrot, onion, garlic, rosemary, tomatoes and stock in a large casserole dish. Season well, bring to the boil, cover, transfer to the oven and cook for 1½ hours or until the meat is tender.
3. Meanwhile, boil the potatoes for 12-15 minutes until just tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan and mash. Stir in the spring onions and eggs and season well.
4. Increase the oven temperature to 220°C/425°F/Gas 7. Transfer the meat to an oven-proof dish, top with the potato and bake for 15-20 minutes until the top is lightly browned.
in celebration of st patrick's day. im going to cook it wednesday!!Serves: 4Prep time: 20 minutes
Cook time: 2 hours
Syns per serving:
free on ee (*Add 6 Syns if not using lamb as a Healthy Extra)
ingredients
340g/12oz lamb, all visible fat removed
1 carrot
1 onion
2 garlic cloves
908g/2lb Desireé or Maris Piper potatoes
198g/7oz cabbage
4 spring onions
1 tbsp freshly chopped rosemary
2 x 400g cans chopped tomatoes
1 tbsp stock made with Bovril
salt and freshly ground black pepper
2 eggs
method
1. Preheat the oven to 170°C/325°F/Gas 3. Prepare the ingredients: cut the lamb into bite-sized pieces; peel and dice the carrot; chop the onion; finely slice the garlic; finely shred the cabbage and slice the spring onions.
2. Place the lamb, carrot, onion, garlic, rosemary, tomatoes and stock in a large casserole dish. Season well, bring to the boil, cover, transfer to the oven and cook for 1½ hours or until the meat is tender.
3. Meanwhile, boil the potatoes for 12-15 minutes until just tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan and mash. Stir in the spring onions and eggs and season well.
4. Increase the oven temperature to 220°C/425°F/Gas 7. Transfer the meat to an oven-proof dish, top with the potato and bake for 15-20 minutes until the top is lightly browned.
