So what the heck, you may be wondering, is “field”? Champ (or in some areas the dish is called “poundies”) is an Irish mashed potato dish that includes chopped green onions. It is served stacked with a well in the center filled with melted butter. The dish is eaten from the edge with each bite dipping into the melted butter. It is often eaten as a garnish for lamb stew. I have based my lamb stew and champagne recipes on authentic Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.

Ingredients:

2 tbsp. canola oil

2.5 pounds lamb (shoulder or stew meat), cut from bone, trimmed of fat, and cubed

1 bottle (12 oz.) Guinness extra stout

1 can (14 oz.) beef broth

1 can (8 oz.) tomato sauce

16 oz. fresh white mushrooms, stemmed and halved

1.5 cup chopped onion

1.5 cup sliced ​​celery

1 cup of milk

1/4 cup flour

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon dried thyme

Instructions:

In a large, deep skillet, heat the oil, then add the lamb. Brown the lamb meat well, then add the stout, tomato sauce, beef broth, salt, pepper, thyme, celery, and onion. Cover and simmer for 45 minutes, stirring occasionally. Add the mushrooms and simmer for another 15 minutes, or until the lamb and vegetables are tender. Add the flour to the milk and mix well. Mix into the stew and bring the stew back to a low boil. Continue cooking for a couple of minutes, stirring until the stew thickens. It tastes great with a piece of shepherd’s bread (to soak up some of the sauce) and a side of champagne (see recipe below). Serves from 4 to 6.

COUNTRYSIDE

Ingredients:

2 pounds red potatoes, washed (but not peeled) and diced

1/2 cup of milk

1/2 cup green onions, chopped

2 tablespoons butter (and lots of extra butter for seasoning)

1/4 teaspoon salt

1/4 teaspoon Lawry’s® Seasoned Pepper (or Black Pepper)

Instructions:

Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash well and add the 2 tablespoons butter, salt, seasoned pepper, and milk-onion mixture. In an individual plate or bowl for each serving, pile the potatoes high, place a tablespoon of butter in the center to melt. Eat the field on the outside, dipping each tablespoon into the center butter well. Serves from 4 to 6.

Copyright © 2007 Lee Griffith. All rights reserved.