Ingredients:

  • 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp all-purpose flour (15ml)
  • 1 bottle (11.2 oz / 330ml) Guinness stout
  • 2 cups (475ml) beef broth (low sodium)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp dried thyme (5ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) frozen peas, thawed
  • 3 lbs (1.36kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter
  • 1/2 head green cabbage, finely shredded
  • Salt and freshly ground black pepper to taste
  • Pinch of ground nutmeg

Instructions:

  1. Season lamb with salt and pepper. Sear in batches in hot oil in the Dutch oven until browned on all sides. Remove lamb and set aside.
  2. Add onion, carrots, and celery to the Dutch oven and sauté until softened. Add garlic and tomato paste, cook for 1 minute.
  3. Sprinkle flour over the vegetables and cook for 1 minute. Pour in Guinness and scrape up any browned bits from the bottom of the pot.
  4. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return the lamb to the pot. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 2-2.5 hours, or until the lamb is very tender.
  5. While lamb braises, boil potatoes until tender. Drain and return to pot. Mash with milk and butter until smooth. Sauté shredded cabbage in a separate pan until tender. Fold cabbage into the mashed potatoes. Season with salt, pepper, and nutmeg.
  6. Remove bay leaf from the lamb. Stir in peas. Pour lamb mixture into the baking dish. Top with Colcannon, spreading evenly.
  7. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.