Hearty Guinness® Mushroom Stew with Cashel Blue® Cheese
with colcannon mashCalories
:
489 kcalProtein
:
18.5g proteinTotal
:
45 minutesDifficulty
:
EasyVeggie
Calorie Smart
Family Friendly
High Veggie
Allergens:
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Milk
A veggie take on an Irish classic: mushrooms replace meat in this Guinness stew that's so hearty you wont miss the beef.
Ingredients
Serving amount
600 grams
Potatoes
80 grams
Kale
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
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
60 grams
Cashel Blue® Cheese
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Sugar
Nutrition Values
Energy (kJ)2047 kJ
Energy (kcal)489 kcal
Fat10.6 g
of which saturates6.9 g
Carbohydrate79.3 g
of which sugars15 g
Dietary Fiber11.3 g
Protein18.5 g
Salt3 g
Potassium1125 mg
Calcium42.6 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
•Pan with Lid
•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, 5-6 mins. Season with salt and pepper.
3
- Add the tomato paste, Guinness® stock paste, a pinch of sugar, stock and 100ml water (per 2P).
- Simmer for 8-10 mins. Add a splash of water, if required to loosen the sauce.
- Season to taste with salt, pepper and sugar.
4
- Plate the mash and top with the hearty mushroom Guinness® stew.
- Scatter over the parsley.
- On the adult plate, crumble as much Cashel Blue® cheese as you'd like.
