Golden Colcannon Pie Recipes

COLCANNON SHEPHERD'S PIE

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.

GUINNESS-COLCANNON SHEPHERD'S PIE

Steps:

• Fill a 7-8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15-20 min).
• Meanwhile, heat the olive oil in a skillet over medium heat. Add the leeks; sauté until softened, but not brown. Add the garlic. Sauté an additional minute. Add the cabbage; stir to combine. Lid the skillet and reduce heat to medium-low, stirring occasionally, until the cabbage is soft. Remove from heat.
• When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
• Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the lamb and sauté, stirring and breaking up any clumps, until browned, 3-5 minutes. Drain and set aside.
• Add the onions, carrots, and celery to the pot. Reduce heat to medium. Sauté until the onions are translucent and the vegetables are soft, 8-10 minutes. Add the garlic; sauté an additional minute. Sprinkle the flour over the vegetables; stir to combine and sauté for 1 minute. Add in the tomato paste, rosemary, thyme, and fish sauce. Sauté for an additional minute. Return the lamb to the pot and add the Guinness and beef broth.
• Simmer uncovered, stirring occasionally, until the liquid has reduced down to a thick gravy, 15-20 minutes. Remove from heat. Stir in the frozen peas and corn kernels.
• Preheat oven to 400º. Pour the filling into a 9x13 baking dish. Spoon the colcannon on top of the filling, beginning at the edges. Use a silicone or rubber spatula to spread the colcannon over the filling and out to the sides of the dish to make a seal (this keeps the filling from bubbling up and out).
• Place the baking dish onto a baking sheet lined with aluminum foil. Bake for ~25 minutes, or until the colcannon is golden-brown. Let cool for at least 10 minutes. Sprinkle with sliced scallions and parsley; serve.

GOLDEN COLCANNON PIE

Steps:

• Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
• Preheat oven to 375°F with rack in middle.
• While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3- to 4-quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
• Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
• Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
• Bake until golden, about 35 minutes. Let stand 10 minutes before serving.