Lamb Stew with Kale Mashed Potatoes :: Happy St. Patrick's Day

Ingredients
2 bone-in lamb chops, trimmed and thinly sliced
Salt & pepper, to taste
5 tsp olive oil, divided
2 cups finely chopped onion
1 bunch diagonally cut carrots
8 oz sliced mushrooms
1/4 tsp dried thyme
1 Tbs tomato paste
2 Tbs minced garlic
3/4 cup Guinness Extra Stout
1.5 cups beef stock
1 Tbs corn starch
3 baking potatoes
2 cups kale, chopped
1/4 cup scallions
1 Tbs butter
1/2 cup whole milk

Directions
1. Sprinkle lamb with salt and pepper.
2. Heat large pot over medium-high heat. Add 1 Tbs of oil to pan, swirl to coat. Add lamb and bones, cook 3 minutes browning on each side.
3. Add carrots, mushrooms, onion, and thyme. Saute 4 minutes.
4. Add tomato paste and garlic. Saute 1 minute. Add beer, scraping loose bits. Saute 1 minute.
5. Whisk together beef stock and corn starch. Add to pot. Cover, reduce heat, and simmer 15 minutes.
6. While stew simmers, peel and chop potatoes. Boil until soft. Drain. Add kale, scallions, butter, and milk. Mash. Salt and pepper to taste.
7. Ladle stew into bowls. Add a scoop or two of mashed potatoes. Serve.