There's a delicious twist on this take on shepherd's pie and it's guaranteed to delight. The usual flavorful ground lamb filling dotted with peas and speckled with parsley is topped with a mashed potato mixture spiked with thinly sliced Savoy cabbage. The mash is better known as Colcannon, a classic Irish side dish made of mashed potatoes and cabbage (sometimes kale is also used). The simple topping takes this comfort food favorite to new heights.
Ingredients
Filling
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1 teaspoon extra-virgin olive oil
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1 ½ pounds ground lamb
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Kosher salt and freshly ground pepper
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1 medium onion, chopped (2 cups)
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4 carrots, peeled and cut into ¼-inch coins (1 ¼ cups)
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3 tablespoons tomato paste
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1 tablespoon unbleached all-purpose flour
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1 tablespoon Worcestershire sauce
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1 ¾ cups low-sodium chicken broth
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1 cup frozen peas
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¾ cup packed chopped flat-leaf parsley
Mash
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2 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces
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Kosher salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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1 pound Savoy cabbage, thinly sliced (5 cups)
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⅔ cup whole milk, warmed
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4 tablespoons unsalted butter, melted, plus more for brushing
Directions
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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.
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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.
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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.
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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.
Cook's Notes
For a creamier mash, press cooked potatoes through a ricer into the pot with cabbage before adding milk and butter.
Variations
Traditional shepherd's pie is made with lamb, but you can also substitute ground beef or use a combination of lamb and beef.