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Hearty Guinness Mushroom Stew

with colcannon mash and Cashel Blue

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Tags:

Veggie

•Calorie Smart

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Total45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

80 grams

Kale

55 grams

Blue Cheese

(Contains: Milk)

250 grams

Mushrooms

2 unit(s)

Garlic

1 unit(s)

Onion

1 sachet(s)

Vegetable Stock

5 grams

Parsley

1 tin(s)

Tomato Paste

40 grams

Guinness Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2072 kJ

Energy (kcal)495 kcal

Fat9.8 g

of which saturates6.9 g

Carbohydrate83.2 g

of which sugars17.2 g

Dietary Fiber11.3 g

Protein20.5 g

Salt3.1 g

Potassium1125 mg

Calcium178.6 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking steps

1

Boil a large pot of salted water.
Chop the potatoes into 2cm chunks (peeling optional).
Finely chop the kale. Discard the stems.
Cook the potatoes in the boiling water for 8-10 mins, then add the kale. Cook until potatoes are fork tender, 8-10 mins more.
Drain in a colander. Return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

2

Roughly chop the mushrooms. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Roughly chop the parsley (stalks and all).

Place a large pan over medium-high heat with a drizzle of oil.
Add the onion, mushroom and garlic to the pan and fry until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.

3

Add the tomato paste, Guinness stock paste, stock and 100ml water (per 2P). Cover and simmer for 8-10 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.

4

Plate mash and top with the hearty mushroom guinness stew. Scatter over the parsley.

In the adult plate, crumble as much Cashel blue cheese as you'd like.

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