Irish Colcannon Shepherd's Pie
If you're looking for a one-pan cozy dinner, then you have to be making this Colcannon Shepherd's Pie. My take on colcannon, made of mashed potatoes with bacon, onions, and shredded brussels sprouts, takes this shepherd's pie to the next level.A flavorful mix of lamb and beef simmers with hearty veggies in a simple gravy before being topped with the most flavorful mashed potatoes. This is the perfect recipe to celebrate St. Patrick's Day or to just enjoy on a lazy Sunday.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Makes: 6 servings
Ingredients
Colcannon Mashed Potatoes
- 2 1/2 lbs yukon gold potatoes
- 4 strips bacon, diced
- 1/2 yellow onion, thinly sliced
- 2 cups shredded brussels sprouts
- 2 garlic cloves, thinly sliced
- 1 cup heavy cream, warmed
- 4 tablespoons butter
Shepherd's Pie Filling
- 1 tablespoon olive oil
- 1 lb ground lamb
- 3/4 lb ground sirloin
- 1 yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Better than Bouillon beef paste
- 1 cup beef stock
- 1 cup frozen peas
- kosher salt and freshly ground pepper
Instructions
- Boil the potatoes. Add the chopped potatoes to a pot and cover with cold water with 1 tablespoon of kosher salt. Bring to a gentle simmer until the potatoes are very tender.
- Saute the bacon and brussels. While the potatoes cook, heat a 3 qt braiser over medium-low heat. Add the bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a bowl. Add the sliced yellow onion, sliced garlic, and shredded brussels to the skillet. Cook for 4-5 minutes, stirring often, until the brussels are wilted and bright green. Transfer to the bowl with the bacon and set aside.
- Make the colcannon. Drain the potatoes and return them to the pot they were boiled in. Add the butter and heavy cream and mash until smooth. Fold in the bacon/brussels mixture and season to taste with salt and pepper.
- Preheat an oven to 400 F.
- Brown the meat and veggies. In the same braiser, heat the olive oil over medium heat. Add the ground sirloin and lamb and cook until browned, breaking the meat up into small pieces as it cooks. Add the diced onion, carrot, celery, and minced garlic and cook for 4-5 minutes or until the vegetables are soft.
- Finish the filling. Stir in the tomato paste, Worcestershire, and better than bouillon paste and cook for 2 minutes. Sprinkle in the flour and cook for another 2-3 minutes, stirring constantly, to cook out the raw flour taste. Stir in the beef stock and bring to a simmer for 3-4 minutes, or until the filling is thick. Turn off the heat, stir in the peas, and season with salt and pepper to taste.
- Top and bake. Remove the pan from the heat and spread the mashed potatoes in an even layer over the top. Bake for 20-25 minutes, until the filling is bubbling and mashed potatoes are golden brown on top. Rest for 10 minutes before serving.
Nutrition
Calories: 724kcalCarbohydrates: 53gProtein: 34gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 123mgSodium: 458mgPotassium: 1700mgFiber: 9gSugar: 10gVitamin A: 4190IUVitamin C: 80mgCalcium: 107mgIron: 6mg
