black t shirt|
So what the heck, you might be asking, is “champ”? Champ (or in some areas the dish is called “poundies”) is an Irish mashed potato dish that includes chopped green onions. It is served piled high with a well in the center full of melted butter. The dish is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a side dish for lamb stew. I have based my recipes for lamb stew and champ on authentic Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.
2 tbsp. canola oil
2.5 lb. lamb (shoulder or stewing meat), cut off of bone, trimmed of fat and cubed
1 bottle (12 oz.) Guinness extra stout
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
16 oz. fresh white mushrooms, stems removed and halved
1.5 cup diced onion
1.5 cup sliced celery
1 cup milk
1/4 cup flour
1 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. dried thyme
In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb meat well and then add the stout, the tomato sauce, the beef broth, the salt, the pepper, the thyme, the celery and the onions. Cover and simmer for 45 minutes, stirring occasionally. Add the mushrooms and simmer for another 15 minutes, or until lamb and vegetables are tender. Add the flour to the milk and mix thoroughly. Blend into stew and bring the stew back to a low boil. Continue to cook for a couple of minutes, stirring until stew is thickened. Tastes great with a piece of sheepherder bread (to soak up some of the gravy) and a side of champ (see recipe below). Serves 4 to 6.
2 pounds red potatoes, scrubbed (but not peeled) and diced
1/2 cup milk
1/2 cup green onions, chopped
2 tablespoons of butter (and plenty of extra butter as a condiment)
1/4 tsp. salt
1/4 tsp. Lawry’s® seasoned pepper (or black pepper)
Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash thoroughly and add the 2 tablespoons of butter, the salt, the seasoned pepper and the milk and onion mixture. In an individual dish or bowl for each serving, pile the potatoes high, place a scoop of butter in the center to melt. Eat the champ from the outside, dipping each spoonful in the well of butter in the center. Serves 4 to 6.
Copyright © 2007 Lee Griffith. All rights reserved.
write by Aubrey