Homestead Protein Shreds Stew
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Homestead Protein Shreds Stew

Homestead Protein Shreds Stew

with Brown-Butter Smashed Irish Champ

A comforting stew is always a welcome sight at the dinner table—especially when the weather is chilly! Accompanying this chicken stew is a heap of green onion-studded mashed potatoes, also known as Irish champ. We've amped up the flavour with a nutty and delicious brown butter!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

227 g


56 g

Green Peas

2 unit(s)

Russet Potato

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit(s)

Green Onion

Not included in your delivery

3.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories710 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber8 g
Protein25 g
Cholesterol55 mg
Sodium1650 mg
Trans Fat1 g
Potassium1400 mg
Calcium150 mg
Iron3.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Paper Towel
Large Pot
Potato Masher


Cook potatoes

Before starting, wash and dry all produce. Cut potato into 1-inch pieces. Add potatoes, 2 tsp salt (use same for 4 ppl) and enough water to cover (by approx. 1 inch) to a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes in a colander.


Meanwhile, thinly slice green onions.

Start stew

Heat a large pot over medium-high heat.When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted.Add protein shreds. Cook, stirring often, until golden-brown, 5-7 min.Add mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min.Sprinkle Cream Sauce Spice Blend into the pot, then season with salt and pepper. Cook, stirring often, until shreds and veggies are coated, 30 sec.

Finish stew

Stir 1 cup (1 2/3 cups) water and broth concentrate into the pot with shreds and veggies. Bring to a boil over high.Once boiling, add peas, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender 5-7 min. (NOTE: The stew will be on the thin side.)Season with salt and pepper.

Make brown butter

Meanwhile, while potatoes drain in the colander, carefully wipe the medium pot (from step 1) dry, then heat over medium.When hot, add 2 tbsp (4 tbsp) butter, then swirl the pot until butter is golden-brown and stops foaming, 1-2 min. (TIP: Keep an eye on butter so it doesn't burn!) Add green onions, then remove the pot from heat. Stir until green onions soften slightly, 30 sec.

Finish and serve

Return potatoes to the pot with brown butter and green onions. Add 3 tbsp (4 tbsp) milk, then roughly mash potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Divide mash between bowls. Top with stew.

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