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Irish Rissoles with Colcannon & Pan Juice Gravy | DonalSkehan.com
  • traditional-irish

Irish Rissoles with Colcannon & Pan Juice Gravy

March 17

The Beef Rissoles here with Colcannon & Pan Gravy are just the right comfort food required for a Paddy’s Day meal.

  • serves Serves 4
  • time 45mins

Method

  1. 1. In a large mixing bowl add the beef mince, bacon, onion, garlic, egg, breadcrumbs, 1 tablespoon of the worcestershire sauce, the parsley and some seasoning of salt, pepper & nutmeg. Use your hands to ensure everything is well combined. Shape the mince mixture into 12 balls, then flatten into small burger-like patties and transfer to the fridge to cool for about 15 minutes
  2. 2. To make the colcannon, add the potatoes to a large saucepan. Cover with hot water and season with salt. Put a lid on the pan, bring to the boil and cook for 15 minutes or until a cutlery knife is easily inserted into the potatoes. Drain and mash the potatoes along with the crème fraiche and milk. Season to taste.
  3. 3. Heat the butter in a frying pan over a medium heat until foaming and sauté the cabbage for around 7 mins then transfer to the pot with the mashed potato, along with any melted butter left in the pan. Fold in the chives.
  4. 4. Heat the beef dripping in a large non-stick frying pan. Add the rissole patties and fry over a medium heat for 5 mins on each side. Remove from the pan and keep warm. Stir in the flour and cook for 3 mins over a high heat, gradually whisking in the beef stock until combined and add the remaining worcestershire sauce. Simmer for 5 mins until the sauce thickens. Transfer to a gravy jug for serving.
  5. 5. Serve 3 rissoles to each plate with the colcannon mash and some gravy.

Ingredients

1lbs 20% fat beef mince 

6 rashers of bacon, finely chopped 

1 small onion, grated 

2 large garlic cloves, finely grated 

1 large egg, lightly beaten 

3.5oz fresh breadcrumbs 

3 tbsp worcestershire sauce 

1 small bunch parsley, finely chopped 

A good grating of nutmeg

1 tbsp beef dripping  

1 tbsp plain flour 

10oz hot beef stock 

Sea salt and freshly ground black pepper

For the colcannon:

2lbs Maris piper potatoes, peeled and chopped

3.5oz crème fraîche 

50ml whole milk 

1/2 stick butter 

½ small head savoy cabbage, finely shredded 

Small handful chives, finely chopped 

500g 20% fat beef mince 

6 rashers of bacon, finely chopped 

1 small onion, grated 

2 large garlic cloves, finely grated 

1 large egg, lightly beaten 

100g fresh breadcrumbs 

3 tbsp worcestershire sauce 

1 small bunch parsley, finely chopped 

A good grating of nutmeg

1 tbsp beef dripping  

1 tbsp plain flour 

300ml hot beef stock 

Sea salt and freshly ground black pepper

For the colcannon:

1kg Maris piper potatoes, peeled and chopped

100g crème fraîche 

50ml whole milk 

40g butter 

½ small head savoy cabbage, finely shredded 

Small handful chives, finely chopped