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Colcannon Shepherd’s Pie

Comforting Colcannon Shepherd's Pie to Warm Your Heart

A heartwarming Colcannon Shepherd’s Pie that combines creamy mashed potatoes with seasoned ground lamb and vegetables, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Provides fat for sautéing; vegetable oil works too.
  • 1 pound Ground Lamb The star protein; ground beef can be used for cottage pie.
  • 1 teaspoon Salt Essential for enhancing flavors in both filling and topping.
  • 1 teaspoon Pepper Adjust to your taste.
  • 1 medium Onion Finely diced into 1/4-inch pieces.
  • 2 medium Carrots Cut into 1/2-inch coins.
  • 2 tablespoons Tomato Paste Opt for a rich brand like Hunt’s for best results.
  • 2 tablespoons Flour Helps thicken the filling.
  • 1 tablespoon Worcestershire Sauce Lea & Perrins is a great choice.
  • 1 cup Chicken Broth Provides moisture and flavor.
  • 1 cup Peas Fresh or frozen.
  • 2 tablespoons Parsley Fresh herb for flavor; can be omitted.
  • 1 teaspoon Garlic Powder Optional based on preference.
For the Topping
  • 3 medium Potatoes Peeled and cut into uniform 2-inch chunks.
  • 2 cups Cabbage Shredded into 1/4-inch ribbons.
  • 1/2 cup Milk Creates a rich creaminess.
  • 4 tablespoons Butter Using Kerrygold unsalted adds extra flavor.
  • 1/4 teaspoon Nutmeg A little dash seasons the topping.

Equipment

  • large skillet
  • Pot
  • baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. Wash and chop your vegetables. Peel and cut the potatoes, dice the onion, cut the carrots, and shred the cabbage.
  3. In a large skillet, heat olive oil over medium-high heat. Add ground lamb and salt; cook for 7-9 minutes until browned.
  4. In the same skillet, add onions and carrots. Sauté with salt for 6-8 minutes until onions are translucent.
  5. Add tomato paste and stir for 30 seconds. Sprinkle flour and mix for 1 minute to create a roux.
  6. Return the lamb to the skillet. Add Worcestershire sauce, chicken broth, and pepper; bring to a boil for 1-2 minutes.
  7. In a separate pot, boil salted water, add potatoes, and cook for 12-15 minutes. Sauté cabbage in another skillet until softened.
  8. Combine cooked potatoes and cabbage. Add milk, butter, salt, pepper, and nutmeg; mash until smooth.
  9. Spread the colcannon mixture over the lamb filling in a greased baking dish.
  10. Bake for 30-35 minutes until bubbly and golden brown. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 36gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Let your pie sit for 10 minutes after baking for easier slicing.

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