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Colcannon with Mushrooms and Lentils in Gravy
with peas

Active: 45 min Total: 45 min

In honor of St. Patrick's day, we're highlighting this Irish pub-inspired meal. Colcannon is mashed potatoes with green cabbage mixed in. Served with mushrooms and lentils in gravy, this meal is hearty and comforting. (And great served alongside a Guinness if you'd like!)

Tags

Ingredients

Servings:
4
Metric
Colcannon:
  • Cabbage, green - 8 oz, chopped
  • Potatoes, russet - 1 lb, peeled and cubed
  • Milk, any type - 1/4 cup
  • Butter - 3 Tbsp
Buttered Peas:
  • Peas, frozen - 1 1/2 cups, defrosted
  • Butter - 1 Tbsp
Mushrooms and Lentils in Gravy:
  • Onions, medium red - 1/2, sliced
  • Carrots - 8 oz, diced
  • Mushrooms, any button - 12 oz, chopped (look for pre-chopped to save time)
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour - 2 Tbsp
  • Beer, preferably a dark beer like Guinness - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Lentils, pre-cooked - 1 1/2 cups (canned or vacuum-packed)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Cabbage - Prep as directed. (Can be done up to 3 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.

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Make

  1. Add cabbage to saucepan with potatoes. Season water with some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  2. While potatoes and cabbage are cooking, heat a large skillet over medium-high heat. Add oil and then onions and carrots. Saute until soft, 3 to 4 minutes.
  3. Add mushrooms and continue cooking until mushrooms are tender, ~3 minutes more.
  4. Add butter (portion for mushrooms / lentils). When butter melts add flour and stir until flour starts to turn golden brown. Add beer and stock while whisking. Bring to a simmer. Reduce heat and simmer until gravy thickens, 4 to 6 minutes.
  5. Stir in lentils and continue cooking until lentils are warmed through.
  6. Return to potatoes and cabbage. Use a masher to mash steamed potatoes with milk and butter (portion for colcannon). Add some more milk if needed until mash is creamy and smooth. Season to taste with some salt and pepper.
  7. Defrost peas and drain. Then continue to cook in the microwave until hot. Toss with butter (portion for peas) and season with some salt.
  8. Serve mushrooms / lentils over colcannon. Enjoy peas on the side.

Nutrition Facts

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Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (73)
Gluten-free (7)
Paleo (11)
Vegetarian (16)

37 reviews

The flavor was amazing! The whole family loved it! My daughter took leftovers to work and had to fend off co-workers from eating it all

By: Angela
Posted: Jan 10, 2020
Diet: Gluten-free
0 Helpful

Great comfort food for a chilly day! I wasn't sure what to expect from the colcannon, but I really enjoyed it. Buying preshredded cabbage was a good timesaver.

By: Melissa
Posted: Apr 20, 2018
Diet: Original
0 Helpful

Enjoyed it more than I thought!

By: Chris
Posted: Apr 15, 2018
Diet: Vegetarian
0 Helpful

Wife didn't care for cabbage in the potatoes

By: Andrew
Posted: Apr 12, 2018
Diet: Original
0 Helpful

Was a really yummy meal!

By: Catherine
Posted: Apr 06, 2018
Diet: Original
0 Helpful

Whole family loved this!

By: Carrie
Posted: Mar 29, 2018
Diet: Original
0 Helpful