Potato shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint and often served with butter. The Tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with mashed potato, shredded kale or cabbage, and onion; champ is a similar dish. Boxty pancakes are eaten throughout Ireland, although associated especially with the North, and in Irish diaspora communities; they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made
Irish stew Britain (Cunliffe, Barry; "Britain Begins"; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton. The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century. According to Canadian regulations, commercially produced Irish stew must contain at least 20% mutton, lamb, or beef, and 30% vegetables. It may also include gravy, salt, seasoning, and spices Irish stew Irish stew ( / "") is any