Colcannon Shepherds Pie
Discover how to make Colcannon Shepherds Pie. A delicious recipe with detailed instructions.
35
Prep Time
55
Cook Time
90
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Colcannon Shepherds Pie. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, add 1.5 tsp olive oil. Once hot, add ground lamb, 1 tsp salt, and 0.5 tsp black pepper. Cook, breaking up meat with a wooden spoon, until browned, about 6-8 minutes. Remove lamb with a slotted spoon and set aside.
Step 2
2. In the same skillet, add diced onion and carrots. Cook until vegetables soften, about 5 minutes. Add tomato paste and cook for 2 minutes until it darkens slightly. Sprinkle flour over vegetables and stir for 1 minute.
Step 3
3. Return lamb to skillet. Add Worcestershire sauce and chicken broth. Bring to a simmer and cook until mixture thickens, about 5-7 minutes. Stir in peas, parsley, garlic powder, and remaining 1.5 tsp salt. Transfer filling to a 9x13-inch baking dish.
Step 4
4. While filling simmers, place potatoes in a large pot with 1 tbsp salt and enough cold water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain well.
Step 5
5. In a large skillet, heat 1 tbsp olive oil over medium heat. Add shredded cabbage and 0.75 tsp salt. Cook, stirring occasionally, until cabbage is tender and lightly caramelized, about 10-12 minutes.
Step 6
6. Return drained potatoes to pot. Add milk, butter, nutmeg, and pepper. Mash until smooth. Fold in cooked cabbage.
Step 7
7. Spread colcannon topping evenly over lamb filling. Use a fork to create decorative ridges on top. Bake for 25-30 minutes until top is golden and filling bubbles around edges. Let rest 10 minutes before serving.
You Must Know
- ✓For deeper flavor, brown the lamb in batches if your skillet is small to avoid steaming
- ✓The cabbage should be cooked until slightly caramelized for best flavor in the topping
- ✓Let the shepherd's pie rest before serving to allow the filling to set properly
Chef's Notes
For deeper flavor, brown the lamb in batches if your skillet is small to avoid steaming
The cabbage should be cooked until slightly caramelized for best flavor in the topping
Let the shepherd's pie rest before serving to allow the filling to set properly
Serving Suggestions
Serve with a simple green salad dressed with vinaigrette to cut through the richness. A pint of Irish stout or a glass of medium-bodied red wine complements the hearty flavors perfectly. This dish is ideal for St. Patrick's Day celebrations or any cold-weather gathering.
Nutritional Info (Per Serving)
580
Calories
25g
Protein
42g
Carbs
34g
Fat
Tags
Lily
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More Dinner Recipes
Colcannon Shepherds Pie
Discover how to make Colcannon Shepherds Pie. A delicious recipe with detailed instructions.
Ingredients (22)
Instructions
- Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, add 1.5 tsp olive oil. Once hot, add ground lamb, 1 tsp salt, and 0.5 tsp black pepper. Cook, breaking up meat with a wooden spoon, until browned, about 6-8 minutes. Remove lamb with a slotted spoon and set aside.
- In the same skillet, add diced onion and carrots. Cook until vegetables soften, about 5 minutes. Add tomato paste and cook for 2 minutes until it darkens slightly. Sprinkle flour over vegetables and stir for 1 minute.
- Return lamb to skillet. Add Worcestershire sauce and chicken broth. Bring to a simmer and cook until mixture thickens, about 5-7 minutes. Stir in peas, parsley, garlic powder, and remaining 1.5 tsp salt. Transfer filling to a 9x13-inch baking dish.
- While filling simmers, place potatoes in a large pot with 1 tbsp salt and enough cold water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain well.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add shredded cabbage and 0.75 tsp salt. Cook, stirring occasionally, until cabbage is tender and lightly caramelized, about 10-12 minutes.
- Return drained potatoes to pot. Add milk, butter, nutmeg, and pepper. Mash until smooth. Fold in cooked cabbage.
- Spread colcannon topping evenly over lamb filling. Use a fork to create decorative ridges on top. Bake for 25-30 minutes until top is golden and filling bubbles around edges. Let rest 10 minutes before serving.
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