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Colcannon Shepherd's Pie

Ingredients

Filling:

1 lbs. lean ground beef
1 large onion, finely chopped
2 small carrots, finely chopped
2 small stalk celery, finely chopped
2 tbsp tomato paste
1 tbsp all-purpose flour
1 tsp garlic, finely minced
1 tsp soy sauce
1 tsp Worcestershire sauce
1 cup beef broth
1 cup frozen peas
¾ cup flat leaf parsley, finely chopped
olive oil
salt and pepper to taste

Colcannon (Mashed Potatoes):

2 lbs. Yukon Gold potatoes, peeled, cut into 1.5 inch pieces
1 whole leek, wash thoroughly, dry, white and pale parts only, finely chopped
1.5 cups savoy cabbage, shredded (about ¼ large head)
2 cloves garlic, finely minced
1/3 cup whole milk
2 tbsp cream, or more if desired
5 tbsp unsalted butter, melted (reserve 1 tbsp for brushing)
1 scallion, thinly sliced
salt and pepper to taste

Directions

Filling:

1. Preheat oven to 400F
2. Heat a large skillet over medium-high and drizzle in 1 tbsp olive oil
3. Add beef, season with 1 tsp salt and sear until golden brown, breaking into small pieces and stirring occasionally (8-12 minutes). Transfer to bowl
4. Remove all but 2 tbsp of fat from skillet, and lower to medium heat
5. Add onions and cook until caramelized or lightly browned (5-8 minutes)
6. Add carrots and celery, cook until softened and golden in places (5-8 minutes)
7. Stir in tomato paste, combine well with mixture and cook for 30 seconds
8. Whisk in flour and cook out for 1 minute
9. Return beef and accumulated juices to skillet
10. Add in garlic, soy sauce, Worcestershire sauce, beef broth and bring to a gentle boil (scrape bottom to prevent burning)
11. Reduce heat to medium-low, simmer until thickened slightly (1-2 minutes)
12. Remove from heat, stir in peas and parsley
13. Transfer to a medium-large 2 inch deep baking dish (2 quart)

Colcannon (Mashed Potatoes):

1. In a large pot, cover potatoes with 1 inch of water and add 1 tbsp salt
2. Bring to a boil, then reduce heat to medium and simmer until tender (12-15 minutes or longer), drain
3. Return pot to medium heat, drizzle in 1 tbsp olive oil
4. Add leeks and saute for 2 minutes, then add shredded cabbage and garlic with ½ tsp salt and continue to saute until tender (6-8 minutes)
5. Return potatoes to pot, mash with potato masher or use ricer
6. Add milk, cream, butter and stir until mixture is creamy and leek/cabbage is distributed evenly
7. Season to taste and spread mash evenly over beef mixture
8. Brush top with remaining butter and bake until golden brown and bubbling along edges (20-25 minutes)
9. Let stand for a few minutes before serving and garnish with scallions
10. Pie can be refrigerated for up to 2 days

Yields: 4-6

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