Simply put, shepherd’s pie is pure comfort food, perfect for any time of year. Our version of this Irish pub favorite is topped with homemade colcannon and full of incredible flavor.
- 1/4 head cabbage chopped
- 1 pound russet potatoes peeled and cubed
- 1/2 cup milk
- 1 large onion chopped, divided
- Ground black pepper
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried minced garlic
- 1/2 teaspoon dried thyme
- 1 cup frozen diced carrots
- 1 cup frozen sweet peas
- 1 cup frozen whole kernel corn
- 1/4 cup cold salted butter cubed
- For colcannon: Place cabbage in large pot and and enough water to cover completely. Bring to a boil over high heat. Reduce heat to a simmer and cook, covered, until tender, about 10-15 minutes. Drain cabbage and reserve water from pot. Set cabbage aside.
- Place potatoes in a large pot. Add reserved cabbage water and add additional water to fully cover potatoes. Bring to a boil over high heat and cook until fork tender, about 10-15 minutes.
- While potatoes cook, bring milk and 1/4 of onion to a boil in a small pot over high heat. Reduce heat and simmer for 30 seconds. Remove from heat and set aside.
- Drain potatoes. Place potatoes in a large bowl and roughly mash with a potato masher or fork. Add milk-onion mixture and cabbage and stir to combine. Season to taste with salt and pepper. Set aside.
- For meat mixture: Preheat oven to 425°F.
- Cook ground beef in a large skillet over medium-high heat until lightly browned, about 4-5 minutes. Add remaining onion and continue cooking until soft and translucent, about 4-5 minutes. Stir in tomato paste, flour, vinegar, garlic, thyme and 1/2 cup water. Add carrots, peas and corn and stir until well combined. Season generously with salt and pepper.
- Transfer meat mixture to baking dish and flatten with flat side of wooden spoon. Spread colcannon over meat mixture, ensuring to cover completely. To create peaks, lightly dab colcannon with spoon. Top with cubed butter. Bake until colcannon is light golden brown and meat is heated through, about 25-30 minutes. Let cool slightly prior to serving. Happy eating, friends!