- 1 pound scrubbed baby potatoes
- 1/2 cup melted butter
- salt and pepper
- 1 pound ground beef
- 1/2 onion, diced
- 2 medium carrots, sliced
- 3 cups sliced napa cabbage
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- 4 ounces sharp cheddar cheese, grated
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped dill
- Preheat the oven to 425F. Place the potatoes in a pot and cover by about 2 inches with water. Add 1 tablespoon salt to the water. Bring the potatoes to a boil and let cook for 15 minutes, then drain and spread on a small baking sheet.
- Use a glass or flat bowl to gently press each of the potatoes to flatten. Sprinkle liberally with salt and pepper and drizzle with the butter. Bake the potatoes for 25-30 minutes until golden brown. If the potatoes get done before the Irish stew, leave the oven on.
- Meanwhile, make the stew. Heat an ovenproof skillet to medium-high heat with a drizzle of oil, then add the beef. Break the beef up with a spoon as you go, and cook for 5-7 minutes until browned and crumbly.
- Add the onion and carrot to the skillet and stir for 5 minutes to soften, then add the cabbage and stir to wilt for 3-5 minutes more.
- Add the butter to the center of the skillet and sprinkle the flour over the veggie mixture. Stir to combine; the mixture will thicken slightly. When the butter has melted and the flour is incorporated, slowly pour in the beef stock, stirring as you go. Bring the mixture to a bubble and cook for 2 minutes to reduce slightly; taste the gravy and add salt and pepper to your preference until the sauce is very flavorful.
- Turn the heat off the stove and sprinkle the cheddar all over the skillet. Transfer the skillet to the oven for 10 minutes or until the cheese is melted and browned in places.
- Sprinkle the skillet with the fresh herbs. Serve scoops of the stew topped with some of the potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes