Shepherd’s Pie with Colcannon

Directions

Filling

1Preheat the oven to 375° F.

2Heat a large cast iron skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp. Add the onions, and garlic to the bacon fat and cook until softened and starting about 5 minutes. Add the beef and cook until there is no pink left.

3Add the flour to the wine and stir until completely combined. Add to the beef along with the broth, tomato paste and Worcestershire sauce; scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas & carrots, and balsamic and taste for seasoning.

4Transfer the meat mixture to a casserole dish and spread the colcannon evenly over the filling. Bake 30 minutes or until golden and bubbly.

Colcannon

1In a large pot cover the potatoes with water and bring to a boil. Reduce and simmer until they are fork tender. Drain.

2Meanwhile, while potatoes are cooking; melt 2 tablespoons butter and the olive oil in a large saucepan. Add onion, garlic and leeks and cook, stirring frequently, until very soft and just beginning to brown around the edges, about 10 minutes. Add the cabbage and cook, stirring constantly, until completely wilted and soft. Season with salt and pepper.

3Combine the cabbage mixture, boiled potatoes, milk, cream, remaining butter, scallions, parsley and coarsely mash with a potato masher. Season with salt and pepper.