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Cozy Slow Cooker Irish Lamb Stew Recipe with Easy Colcannon Crust

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A comforting slow cooker Irish lamb stew topped with a crispy colcannon potato and kale crust, perfect for cozy nights and fuss-free dinners.

Ingredients

Scale
  • 2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil (optional, for browning)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef or lamb broth (low-sodium recommended)
  • 1 cup Guinness or dark beer (or extra broth as substitute)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 large russet potatoes, peeled and quartered
  • 1 cup kale, finely chopped (stems removed)
  • 1/2 cup whole milk or heavy cream (dairy-free milk optional)
  • 3 tablespoons unsalted butter, softened
  • 2 green onions, finely sliced
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add lamb pieces, season with salt and pepper, and brown on all sides for 5-7 minutes (optional). Transfer lamb to the slow cooker.
  2. Chop onion, carrots, celery, and garlic. Add them to the slow cooker with the lamb.
  3. Pour in broth, Guinness (or substitute), and stir in tomato paste, thyme, rosemary, and bay leaves. Stir gently to combine and adjust salt if needed.
  4. Cover and cook on low for 6-8 hours or high for 4-5 hours until lamb is tender and vegetables are soft.
  5. About 30 minutes before stew is done, place peeled and quartered potatoes into a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  6. Blanch kale in boiling water for 2 minutes then drain well or sauté briefly in butter until wilted.
  7. Drain potatoes and return to pot. Add butter, warm milk or cream, and mash until creamy but still slightly rustic. Stir in kale and sliced green onions. Season with salt and pepper.
  8. Remove bay leaves from stew. Spread the colcannon mixture evenly over the top of the stew in the slow cooker insert or transfer everything to an oven-safe dish.
  9. Place under the oven broiler for 5-7 minutes, watching closely, until the colcannon topping is golden and slightly crispy.
  10. Serve warm, making sure each serving has some of the crispy potato crust.

Notes

Browning the lamb is optional but adds depth of flavor. Trim excess fat from lamb shoulder to avoid greasiness. Watch the broiler carefully to prevent burning the colcannon crust. If stew is too liquidy before adding crust, thicken with a cornstarch slurry during last 30 minutes of cooking. Leftovers reheat best in oven to restore crust crispiness.

Nutrition

Keywords: slow cooker lamb stew, Irish stew, colcannon crust, lamb recipe, comfort food, slow cooker recipe, easy stew, cozy dinner

Find it online: https://eliplate.com/cozy-slow-cooker-irish-lamb-stew-recipe-with-easy-colcannon-crust/