St. Patrick's Day may be over, but it's never too late for a delicious Irish pie. More specifically, Sherpard's Pie, which is a Celtic mainstay. But this time, Amy Traverso with Yankee Magazine says she's keeping it even closer to the pie's Irish roots with a Colcannon topping. She stopped by Tonia's Kitchen to talk about the pie's recipe and her column in Yankee Magazine, that's called In Season. It highlights delcious foods that are in season, but Amy told Tonia that March is always a challenge, because it's not quite growing season yet. So instead, she discussed this delicious pie!
Ingredients
Kosher salt, to taste, plus more for the cooking water
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch chunks
4 tablespoons salted butter, divided
2 1/2 cups shredded Napa cabbage
2 scallions, all parts except root, thinly sliced crosswise
2⁄3–1 cup milk, warmed
Freshly ground black pepper
Instructions
First, make the topping: Put the potatoes in a medium pot with enough salted water to cover them by 1 inch. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes. Using a strainer, remove the potatoes to a bowl and set aside. Discard the water.
Return the pot to medium heat. Add 2 tablespoons butter, swirl to melt, then add the cabbage and scallions and cook, stirring, until tender, about 5 minutes. Season with a pinch of salt. Return the potatoes to the pot and mash until nearly smooth. Add the milk and remaining butter, stirring and mashing until creamy. Season with salt and pepper. Cover and set aside.
For the topping:
Ingredients
3 tablespoons olive oil, divided
1 1/2 pounds ground beef or lamb
1 1/2 teaspoons kosher salt, divided
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup beef or chicken stock, or stout
Instructions
Preheat your oven to 375°F and set a rack to the middle position. Now, make the filling: In a large skillet, warm 1 tablespoon oil over medium-high heat. Add the beef or lamb and ½ teaspoon salt and cook, stirring and breaking up the meat, until no longer pink, 7 to 9 minutes. Transfer to a bowl with a slotted spoon.
Remove all but 1 tablespoon fat from the skillet; return to medium heat. Add the remaining 2 tablespoons oil. Add the carrots, celery, onion, garlic, thyme, pepper, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and a bit browned, 6 to 8 minutes. Add the tomato paste and Worcestershire sauce and stir until the vegetables are coated. Return the meat and any juices to the skillet. Sprinkle the flour over all and cook, stirring, for 1 to 2 minutes. Add the stock (or stout) in a slow stream, stirring as you go. Simmer until the mixture has thickened slightly, 1 to 2 minutes. Remove from heat.
Spoon the topping in dollops over the filling. Use the back of a spoon to gently spread it evenly over the top. Bake until golden brown in places and bubbling along the edges, 30 to 35 minutes. Let sit for 10 minutes before serving.
