COLCANNON SHEPHERD'S PIE
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
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Ayman Ahmed
[email protected]This is one of my favorite comfort food dishes. It's always a hit at parties and potlucks.
Jim Nasro
[email protected]I love the combination of flavors in this dish. The colcannon topping is creamy and cheesy, and the shepherd's pie filling is savory and hearty.
Kerry Pitt
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Shani Blouch
[email protected]I'm not sure what I did wrong, but my colcannon topping turned out gummy. The shepherd's pie filling was good, but the topping ruined the dish for me.
Riyaj Jodder
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's hearty and comforting, and the colcannon topping is a delicious twist on the classic.
Aila Awan
[email protected]This dish was a bit too heavy for my taste. The colcannon topping was very dense and the shepherd's pie filling was quite rich.
Khathutshelo Pandelani
[email protected]I'm not a huge fan of shepherd's pie, but I really enjoyed this recipe. The colcannon topping was a nice change of pace from the traditional mashed potato topping.
Sherry Devereaux
[email protected]This was a delicious and easy-to-make dish. I followed the recipe exactly and it turned out perfectly. The colcannon topping was especially good.
Tema Thiga
[email protected]This is my new favorite shepherd's pie recipe! The colcannon topping is a great twist on the classic dish, and it adds a lot of flavor and texture. I also like that this recipe uses ground turkey instead of beef, which makes it a bit healthier.
Ala Mohmed
[email protected]I made this dish last night and it was a hit with my family! The colcannon topping was creamy and flavorful, and the shepherd's pie filling was hearty and satisfying. I will definitely be making this again.