Best Colcannon Shepherds Pie Recipes

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GUINNESS-COLCANNON SHEPHERD'S PIE



Guinness-Colcannon Shepherd's Pie image

Guinness-Colcannon Shepherd's Pie is as comforting as comfort food gets. The rich gravy gets a ton of flavor from Guinness, herbs...and a couple of flavor-building hacks. The dish is topped with flavorful colcannon and baked until golden and bubbly.

Provided by Michelle

Time 1h30m

Number Of Ingredients 27

1.5 lb Yukon gold potatoes, (or other medium-starch potatoes)
1/2 tablespoon extra virgin olive oil
1.5 cups green cabbage, finely shredded, with shreds cut into bite-size pieces
1 leek (white and light green part only), cut in half lengthwise and sliced into fine half-rings
1 clove garlic, crushed and finely minced
2 tablespoon unsalted butter
1/2 cup sour cream
1/2 cup milk, (I used skim, but you can use whatever kind you like)
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup scallions, thinly sliced (for serving)
2 tablespoon Italian parsley, chiffonaded
1 tablespoon olive oil, extra virgin
1 lb ground lamb
1 large onion, cut into small dice
3 carrots, peeled and cut into small dice
2 celery stalks, cut into small dice
2 garlic cloves, smashed and finely minced
2 teaspoon fresh rosemary, finely minced
1 teaspoon dried thyme
2 tablespoon tomato paste
2 tablespoon Asian fish sauce
3 tablespoon flour
3/4 cup Guinness (I used canned Guinness Draft Stout)
1 cup beef broth
1/2 cup frozen peas
1/2 cup frozen corn kernels

Steps:

  • Fill a 7-8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15-20 min).
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add the leeks; sauté until softened, but not brown. Add the garlic. Sauté an additional minute. Add the cabbage; stir to combine. Lid the skillet and reduce heat to medium-low, stirring occasionally, until the cabbage is soft. Remove from heat.
  • When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
  • Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the lamb and sauté, stirring and breaking up any clumps, until browned, 3-5 minutes. Drain and set aside.
  • Add the onions, carrots, and celery to the pot. Reduce heat to medium. Sauté until the onions are translucent and the vegetables are soft, 8-10 minutes. Add the garlic; sauté an additional minute. Sprinkle the flour over the vegetables; stir to combine and sauté for 1 minute. Add in the tomato paste, rosemary, thyme, and fish sauce. Sauté for an additional minute. Return the lamb to the pot and add the Guinness and beef broth.
  • Simmer uncovered, stirring occasionally, until the liquid has reduced down to a thick gravy, 15-20 minutes. Remove from heat. Stir in the frozen peas and corn kernels.
  • Preheat oven to 400º. Pour the filling into a 9x13 baking dish. Spoon the colcannon on top of the filling, beginning at the edges. Use a silicone or rubber spatula to spread the colcannon over the filling and out to the sides of the dish to make a seal (this keeps the filling from bubbling up and out).
  • Place the baking dish onto a baking sheet lined with aluminum foil. Bake for ~25 minutes, or until the colcannon is golden-brown. Let cool for at least 10 minutes. Sprinkle with sliced scallions and parsley; serve.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

SHEPHERD'S PIES



Shepherd's Pies image

These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Number Of Ingredients 11

2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
  • Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
  • Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
  • Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
  • In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Nutrition Facts : Calories 486 g, Fat 25 g, Fiber 5 g, Protein 26 g

COLCANNON SHEPHERD'S PIE



Colcannon Shepherd's Pie image

Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 1/2 pounds ground lamb
Kosher salt and freshly ground pepper
1 medium onion, chopped (2 cups)
4 carrots, peeled and cut into 1/4-inch coins (1 1/4 cups)
3 tablespoons tomato paste
1 tablespoon unbleached all-purpose flour
1 tablespoon Worcestershire sauce
1 3/4 cups low-sodium chicken broth
1 cup frozen peas
3/4 cup packed chopped flat-leaf parsley
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 pound Savoy cabbage, thinly sliced (5 cups)
2/3 cup whole milk, warmed
4 tablespoons unsalted butter, melted, plus more for brushing

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

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