Ingredients

The following ingredients have 4 Servings
  • 5-6 medium potatoes (, peeled and cut into large chunks)
  • 80 g Kale (chopped)
  • 5 spring onions/scallions (chopped)
  • 60 g butter, cubed
  • 60 ml double (heavy) cream
  • 1/4 tsp each of salt and pepper
  • 1 tbsp vegetable oil
  • 8 good-quality pork sausages (use gluten free sausages if required)
  • 1 large onion (peeled and sliced)
  • 2 tbsp plain/all purpose flour
  • 500 ml beef stock (water plus two stock cubes is fine (I use Essential cuisine beef stock powder for gluten free).)
  • 125 g sliced mushrooms (I used baby portabella)
  • 100 g fresh or frozen peas
  • 1 tsp Worcestershire sauce
  • 1 bay leaf

Instruction

  • Preheat the oven to 200c/400f.
  • Start with the colcannon. Place the potatoes in a pan with enough cold water to cover. Bring to a boil then simmer for 15 minutes, until the potatoes are tender.
  • Whilst the potatoes are cooking, place the kale and spring onions in a small pan. Add a good splash of water*, place a lid on and place on a high heat for 3 minutes - until just softened. Remove from the heat and drain.
  • Once the potatoes are tender, drain off the water, then mash the potatoes using a masher or a potato ricer. Stir though the butter, cream, salt and pepper, then stir in the cooked kale and spring onions, Put to one side.
  • Heat the oil in a large frying pan and add the sausages. Brown on all sides on a high heat, then turn down to a medium heat. Remove the sausages and add the sliced onions. Cook the onions, moving around the pan regularly for 10-15 minutes until browned and caramelized.
  • Stir in the flour using a whisk and cook for 1 minute, then add the stock a little at a time, whilst stirring with the whisk, until you have a thickened gravy. Add the sausages back into the pan, along with the mushrooms, peas, Worcestershire sauce, bay leaf and a pinch of salt and pepper. Stir everything together, then transfer to a baking dish (approx 30cmx30cm).
  • Top the mixture with the colcannon, and ruffle the top with a fork (this helps to get some brown crispy bits on top). Place in the oven to cook for 20-25 minutes until bubbling at the edges and starting to brown on top.