Cottage Pie with Colcannon
A combination of two traditional irish recipes. Try ground lamb for the shepherd's pie variation!
Ingredients
Cottage Pie Meat Filling
- 1½ pounds ground beef, lean ground lamb (shepherd's) or venison (hunter's)
- ¼ cup diced onions
- 2 each small diced carrots
- ½ cup beets cleaned, trimmed and diced try a combination for increased flavor gold, red, chiogga
- 1 cup diced celery
- 1 Tbsp minced garlic
- ½ cup dry red wine
- 1 Tbsp tomato paste
- 2 cups beef broth
- 2 Tbsp worcestershire sauce
- 2 sprigs fresh thyme also add rosemary to increase herbaceous flavor
- 2 each bay leaves
- prepared colcannon recipe follows
Colcannon
- 4 each potatoes 2 to 2 ½ pounds, peeled and cut into large chunks
- Salt
- 5-6 Tbsp unsalted irish butter with more butter for serving
- 3 cups chopped kale, lightly packed cabbage, chard, or other leafy brassica greens
- 3 each green onions including the green onion greens, minced (about ½ cup)
- 1 cup milk or cream
- 2 each eggs
Instructions
- Preheat oven to 350 degrees F.
Meat Filling Directions
- In a large skillet, brown the ground beef until no longer pink; then add the onions, carrots, beets, celery and garlic.
- Allow the vegetables to soften for 2-3 minutes; deglaze the pan with the red wine to get all that lovely caramelization, let the alcohol cook off then add the tomato paste and stir in well.
- Add the remaining meat filling ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes. Prepare colcannon while simmering.
Colcannon Directions
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
- Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
- Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
- Add the green onions and cook 1 minute more.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
- Use a fork or potato masher and mash the potatoes, mixing them up with the greens. For a smoother texture use a paddle attachment on a stand mixer, this will increase the fluffiness as well.
- Add salt to taste, allow to cool slightly and whip in a slightly beaten eggs if using for cottage pie topping.
Assembly and Baking Directions
- Remove the thyme and bay leaves from the meat filling and place in an oven safe casserole dish, 9x13 or similar size;
- Then top with prepared colcannon. this can be spread, scooped, or piped on top. If piping be sure to use a larger size star tip to reduce clogging from additions to mashed potato topping. Option to brush the top with egg wash as well for darkened color.
- Bake for 30 minutes until golden brown on top and bubbly and thick underneath.
- Serve with brown bread and your favorite irish stout beer!