Article: Colcannon Shepherd's Pie
Colcannon Shepherd's Pie
Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!
Ingredients for the Colcannon Potatoes (Top Layer):
- 2.5 pounds gold potatoes, cut into 1-inch chunks
- Salt, for the water when boiling the potatoes
- 1 cup thinly sliced Savoy or Napa cabbage, green parts, packed
- 1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
- 1 leek, washed well and thinly sliced
- 2 tablespoons butter
- 1 clove garlic, crushed
- 1/2 cup half-and-half
- 1/4 teaspoon black pepper
- 1/8 teaspoon of cayenne (optional)
Ingredients for the Shepherd's Pie (Bottom Layer):
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 pound ground beef
- 3 medium carrots, 1/4” diced
- 2 cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons flour
- 1/2 cup dry red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 cup frozen peas
- Additional Kosher salt
- Freshly-cracked black pepper
- 4 tablespoons butter
Directions:
- Prepare the colcannon. Wash and cut potatoes into 1” chunks. Place in a large pot, add water until covered by at least an inch. Salt the water. Boil, then simmer for about 20 minutes or until fork tender. Drain and keep warm.
- While potatoes cook, melt butter in a large oven-safe braiser or skillet. Add cabbage, kale, and leeks. Sauté until wilted. Add garlic and sauté for an additional minute.
- Add half-and-half to the sautéed vegetables, bringing to a simmer. Cook for 3-5 minutes until soft. Season with black pepper and cayenne.
- Mash potatoes and stir in the sautéed vegetable mixture. Set aside.
- Preheat the oven to 400°F.
- In the same braiser, sauté onion in olive oil until softened. Add ground beef and cook until browned. Stir in carrots and sauté until tender. Add garlic, salt, and pepper; cook for a few more minutes.
- Sprinkle flour over the mixture and stir. Add red wine and bring to a simmer. Then add beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.
- Simmer until sauce thickens slightly (about 8-10 minutes). Add frozen peas.
- Season to taste. Remove bay leaves, rosemary, and thyme sprigs.
- Transfer meat mixture to a baking dish (or keep in the braiser). Spread colcannon potatoes on top. Add a few pats of butter to promote browning.
- Bake for 18-20 minutes or until potatoes turn golden brown and filling is bubbling hot.
- Broil for extra browning, if desired. Garnish with fresh herbs and serve warm.