I have another Irish recipe for you today, well it is nearly St.Patrick’s day after all. This Shepherd’s Pie with Colcannon topping is a real treat, very worthy of a feast day celebration I think. I cook Irish food on a regular basis, favouring some dishes for the colder winter and autumn months. Dishes like stews, pies are comforting during the colder months, apple tarts and bread I can make all throughout the year. It is nice to have something special for St.Patrick’s day though. Where we find ourselves living now, in Ely, it is a quiet day on St.Patrick’s day, compared to our time in Ireland, where we had parades passing by the end of our drive and the whole town came out to see it. Clane, where we lived, was a lovely small town with a big parade filled with floats of all kinds, and I have many happy memories of St.Patrick’s day in Clane with our friends and neighbours and I miss Clane and my hometown of Limerick most on St.Patrick’s day.
So we celebrate St,Patrick’s day with food and maybe a drink or two. I keep the Irish flag flying for me and for my daughter and I do it by cooking my favourite recipes from home, like this Shepherd’s Pie topped with Colcannon. This pie is sort of two dishes in one, perfect for a celebration and well, if there’s going to be mash on St.Patrick’s day it really has to be colcannon. The colcannon topping elevates this dish from just another shepherd’s pie to something very special, so I recommend giving it a go even if it is a little bit more work. It looks like there are a lot of ingredients on the list below but they are all store cupboard ingredients so it shouldn’t be too much work to pull it all together and it is worth the effort. I tend to use lamb mince for a Shepherd’s pie, but you can use beef if you prefer, it will change the taste of this dish though. I also have a meat free cottage pie on the blog, if you have prefer a veggie version. I also used beef stock for this recipe, I find lamb stock a little bit too strong, but it’s up to you. This is a comforting, warming, taste of home, it’s feel good food on a different level, it makes me happy, like when you get hugged tightly at the door after a long trip. I hope you get a chance to make it and I really hope you enjoy it as much as we did x
Happy St.Patrick’s Day, Slainte x
Other Irish Recipes you may like :
- 1 medium onion (180g) finely chopped
- 1 tbs olive oil
- 1 clove of garlic, minced
- ½ a stem of celery, finely chopped
- 500g lamb mince
- 2 medium carrots (150G) peeled and sliced
- 100g frozen peas
- 1 level tbs plain flour
- 1 heaped tbs tomato puree
- 400ml beef stock
- 4 sprigs of thyme, leaves picked
- 1 bayleaf (dried)
- ½ tsp sea salt
- ½ tsp black pepper
- FOR THE COLCANNON TOPPING
- 900g potatoes, I used Maris piper, peeled and cut into quarters
- 3 scallions (spring onions) sliced
- 100g green cabbage, about 3 leaves, I used Savoy cabbage, shredded
- 60ml warm milk
- 50g butter + more for brushing (optional)
- ¼ tsp black pepper
- ¼ sea salt
- ¼ grated nutmeg
- Chopped curly parsley for garnishing (optional)
- Heat the oil in a large heavy based saute pan, add the onion and cook over a medium heat for about 10 minutes. Add the celery and garlic and cook for another 5 minutes.
- Add the mince to the pan and break it up with a wooden spoon, cook until the mince is browned. Then stir in the flour and and tomato puree, cook for a further 2 minutes.
- Pour the stock into the pan, add the carrots, thyme and seasoning, leave to simmer over a medium heat for 30 minutes, stirring occasionally.
- Meanwhile cook the potatoes and preheat the oven to 180 degrees C. I use a fan assisted, electric oven please adjust according to your oven.
- Mash the cooked potatoes, add the warmed milk, butter, nutmeg, salt and pepper and stir well with a wooden spoon, you should have a smooth creamy mash.
- Stir the cabbage and scallions into the mash.
- Remove the bay leaf from the mince mixture, stir in the frozen peas then transfer the mince to an oven proof dish, top with the colcannon mash, brush a little melted butter if using.
- Place the pie on the middle shelf of the oven and bake for about 30 minutes, until the top is golden brown and the liquid is bubbling.
- Serve immediately with a sprinkle of chopped parsley.
This time last year on The Last Food Blog – Irish Potato Cakes
This time two years ago on The Last Food Blog – Oh Granola