Colcannon Shepard's Pie

With St. Patrick's Day right around the corner, I thought I would share this Colcannon Shepherd's Pie. Although not Irish, I enjoy many Irish meals. I have made many versions of shepherd's pie but this is one of my favorites even though it takes a little more work.

The topping is made with mashed potatoes and cabbage thus the name colcannon. This is both an Irish and Scottish dish. Sometimes it is made as a side dish and leftovers can be made into cakes, similar to potato latkes.



Traditionally, this recipe is made with lamb but I had ground turkey in my fridge. You could also use beef. The flavor is a little different not using the lamb, but still very good. 

Recipe Print

Colcannon Shepherd's Pie

Ingredients:

·  1 teaspoon extra-virgin olive oil

·  1 1/2 pounds ground lamb( I used ground turkey)

·  Kosher salt and freshly ground pepper

·  1 medium onion, chopped (2 cups)

·  4 carrots, peeled and cut into 1/4-inch coins (1 1/4 cups)

·  3 tablespoons tomato paste

·  1 tablespoon unbleached all-purpose flour

·  1 tablespoon Worcestershire sauce

·  1 3/4 cups low-sodium chicken broth

·  1 cup frozen peas

·  3/4 cup packed chopped flat-leaf parsley

Mash:

·  2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

·  Kosher salt and freshly ground pepper

·  1 tablespoon extra-virgin olive oil

·  1 pound Savoy cabbage, thinly sliced (5 cups)

·  2/3 cup whole milk, warmed

·  4 tablespoons unsalted butter, melted, plus more for brushing

Directions:

1.   Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.

2. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.

3. Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.

4. Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

The post Colcannon Shepard's Pie first appeared on Eclectic Red Barn.

Linking to these parties: