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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Netsanet mulgeta
[email protected]This looks delicious!
Jack Jones
[email protected]I can't wait to try this recipe!
Ananda Chakroborti
[email protected]This is the best shepherd's pie recipe I've ever tried. Thank you for sharing it!
Alex Auger
[email protected]I'm so glad I found this recipe! It's a keeper.
Kanxi Kanxi
[email protected]This shepherd's pie is so easy to make, even a beginner cook can do it.
Amber Harbin
[email protected]I love that this recipe uses simple, wholesome ingredients.
Noor Koko
[email protected]This is the perfect comfort food for a Sunday dinner.
Abel Pineda
[email protected]I've made this recipe several times and it's always a hit with my guests.
soul eater
[email protected]This is a hearty and filling meal that's perfect for a cold winter night.
Sadhie Sami
[email protected]I'm not a big fan of lamb, but I really enjoyed this shepherd's pie. The colcannon topping was so good that it made me forget all about the lamb.
Madiha Jaan
[email protected]I added some chopped carrots and peas to the lamb filling and it gave it a nice pop of color and flavor.
Gaming with tikka
[email protected]I substituted ground beef for the lamb and it turned out great!
Felix gloria miracle
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are all readily available.
Maher Iftikhar
[email protected]I made this for my family and they loved it! The kids especially enjoyed the colcannon topping.
aley limpo
[email protected]This is the best shepherd's pie I've ever had! The colcannon topping was so creamy and flavorful, and the lamb filling was perfectly seasoned. I will definitely be making this again.