GOLDEN COLCANNON PIE
This version of the classic Irish side dish of mashed potatoes and cabbage is baked into a sliceable form.
Provided by Ruth Cousineau
Categories Potato Side Vegetarian St. Patrick's Day Cabbage Green Onion/Scallion Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
- Preheat oven to 375°F with rack in middle.
- While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3- to 4-quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
- Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
- Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
- Bake until golden, about 35 minutes. Let stand 10 minutes before serving.
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