Colcannon Shepherd’s Pie

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Colcannon Shepherd's Pie

Colcannon Shepherd’s Pie — The Ultimate, Affordable, St. Patrick’s Day Meal.

A new take on two classic dishes, this Colcannon Shepherd’s Pie combines beef, carrots, mushrooms, onions, and a rich broth with a broiled mashed potato and cabbage topping resulting in one of the most hearty, comforting meals you can make!

Colcannon Shepherd's Pie

One Last Hurrah for Wintertime Eats!

Shepherd’s Pie and Colcannon are both ridiculously hearty dishes—the definition of ‘stick to your ribs.’

So, what better way to celebrate the gradual ascent into springtime and, of course, St. Patrick’s Day, than to combine both dishes—one last hearty meal before it’s time to bring on the burgers and cold, refreshing salads!

A note before we get on to the recipe:

In our house, we do NOT eat peas. But if that’s something you’re into, don’t hesitate to add CANNED peas to this recipe. (If you use frozen it may make your gravy a little too watery.)

Colcannon Shepherd's Pie

What You Need to Make Colcannon Shepherd’s Pie:

◑ Ground Beef

◑ Yellow Onion

◑ Sliced Mushrooms

◑ Butter

◑ Campbell’s Beef Broth

◑ Worcestershire Sauce

◑ Minced Onion

◑ No Salt Added Tomato Paste

◑ Shredded Carrots

◑ Ground Mustard

◑ Mashed Potatoes

◑ Garlic Powder

◑ Onion Powder

◑ Salt and Pepper

colcannon shepherd's pie

How To Make Colcannon Shepherd’s Pie:

Step one: In a food processor, or by hand, chop mushrooms into fine pieces. It should be the same size/consistency as ground beef.

Step two: In a large skillet, brown ground beef in 2 tablespoons butter; drain. Add mushrooms, onions, carrots, 2 tablespoons of butter, beef broth, Worcestershire sauce, minced onion, ground mustard, and tomato paste to skillet; cook for 10 minutes on medium heat. Season with salt and pepper to taste.

Step three: Place beef mixture in the bottom of a deep casserole dish; set aside.

Step four: In a clean skillet, sauté cabbage in remaining butter, garlic power, onion powder; season with desired amount of salt and pepper. Add mashed potatoes to skillet and stir until combined.

Step five: Spread cabbage mixture on top of beef in casserole dish; bake at 350° for 15 minutes.

Step six: Broil casserole until it just begins to brown on top (approx. ten minutes)

Colcannon Shepherd’s Pie

Ingredients

  • 8 oz sliced mushrooms
  • 2 lbs ground beef
  • 6 tbsp butter divided
  • 2 yellow onions sliced
  • 1.5 cups shredded carrots
  • 1 can Campbell's Beef Broth
  • 2 tbsp worcestershire sauce
  • 2 tbsp minced onion
  • 6 oz no salt added tomato paste
  • salt and pepper
  • 1/4 tsp ground mustard
  • 2 cups mashed potatoes
  • 5 cups cabbage chopped
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Instructions

  • In a food processor, or by hand, chop mushrooms into fine pieces. It should be the same size/consistency as ground beef.
  • In a large skillet, brown ground beef in 2 tablespoons butter; drain. Add mushrooms, onions, carrots, 2 tablespoons of butter, beef broth, Worcestershire sauce, minced onion, ground mustard, and tomato paste to skillet; cook for 10 minutes on medium heat. Season with salt and pepper to taste.
  • Place beef mixture in the bottom of a deep casserole dish; set aside.
  • In a clean skillet, sauté cabbage in remaining butter, garlic power, onion powder; season with desired amount of salt and pepper. Add mashed potatoes to skillet and stir until combined.
  • Spread cabbage mixture on top of beef in casserole dish; bake at 350° for 15 minutes.
  • Broil casserole until it just begins to brown on top (approx. ten minutes)

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