Two Irish favorites, together in one.
If you are looking for something other than corned beef and cabbage on St. Patrick’s Day (or any day) consider this: a Shepherd’s pie with ground lamb and sautéed vegetables in a rich, flavorful gravy. It is topped with another Irish classic, colcannon. These creamy mashed potatoes infused with tender-crisp cabbage make are for hearty topping. A crumble of bacon finishes it off, for a dish that I hope would make my Irish ancestors proud.
Colcannon Shepherd’s Pie
This dish marries two classic Irish favorites into one delicious meal. The filling is a traditional Shepherd's pie with lamb and vegetables coated in a flavorful gravy. Rather than a plain mashed potato topping, this one is infused with tender, charred cabbage which makes it a colcannon. It can be individually portioned for easy serving, or left in the skillet for a more traditional approach.
Ingredients
- 3 medium gold potatoes peeled and cut into cubes
- 2 slices bacon
- 4 cups green cabbage chopped
- 1 tbsp olive oil
- 1 red onion chopped
- 1 carrot peeled and chopped
- 4 oz (4-6) cremini mushrooms, chopped
- 1 tbsp rosemary chopped
- Kosher salt and pepper
- 8 oz ground lamb see note
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 cup beef or chicken broth
- 4 tbsp butter
- 1/2 cup milk
Instructions
- Preheat oven to 400°. Bring a large pot of salted water to boil, add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot.
- While potatoes are cooking place bacon in a large skillet and turn heat to medium-high. Cook bacon until crisp, flipping as needed, then move to a paper towel lined plate. Add cabbage to the fat that remains in the pan. Toss cabbage in fat and then leave to cook undisturbed for 3-4 minutes. Stir then leave undisturbed for 3-4 minutes. Cook for an additional 3-4 minutes stirring occasionally. Cabbage should be charred in places and tender-crisp. Remove to a bowl.
- Add olive oil to the skillet along with red onion, carrot, mushrooms, rosemary, ½ tsp salt, and ¼ tsp pepper. Cook for 6-8 minutes, stirring occasionally, until softened and starting to brown. Add ground lamb and cook until no longer pink. Stir in tomato paste and flour. Add broth and allow to simmer until slightly thickened. Remove from heat.
- Mash potatoes until fairly smooth. Add in butter and milk and stir until butter is melted. Add cabbage and season to taste with salt and pepper.
- Divide lamb mixture into 2-4 oven-safe bowls or leave in skillet. Dollop colcannon on top and spread to cover. Bake for 20-25 minutes until top has browned slightly and it is bubbling around the edges. Crumble bacon on top. Allow to cool for 10 minutes before serving.
Notes
Ground beef can be substitutes for ground lamb (this will make the dish a cottage pie rather than a shepherd’s pie). For a vegetarian version leave out the meat all together, double the mushrooms, and use vegetable broth or water.
