Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Colcannon Shepherd’s Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and comforting colcannon shepherd’s pie made with savory ground lamb and topped with creamy mashed potatoes and cabbage for a rich, traditional baked dish.

  • Total Time: 75-95 minutes
  • Yield: 6 servings

Ingredients

  • 1.5 teaspoons olive oil
  • 1.5 lb ground lamb
  • 2.5 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 onion, finely diced
  • 4 carrots, peeled and sliced
  • 3 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 tablespoon Worcestershire sauce
  • 1.75 cups chicken broth
  • 1 cup peas
  • 3/4 cup fresh parsley, chopped
  • 1/4 teaspoon garlic powder
  • 2.5 lb potatoes, peeled and cut into chunks
  • 1 tablespoon salt (for potatoes)
  • 1 tablespoon olive oil
  • 1 lb cabbage, shredded
  • 3/4 teaspoon salt (for cabbage)
  • 2/3 cup whole milk
  • 5 tablespoons butter
  • Pepper to taste
  • 1/8 teaspoon nutmeg

Instructions

  1. Preheat oven to 190°C (375°F).
  2. Heat olive oil in a skillet over medium-high heat. Add ground lamb with salt and cook for 7–9 minutes until browned. Remove and set aside.
  3. In the same pan, cook onion and carrots for 6–8 minutes until softened.
  4. Stir in tomato paste, then add flour and cook for 1 minute.
  5. Return lamb to the pan and add Worcestershire sauce, broth, and pepper. Bring to a boil and simmer until slightly thickened.
  6. Stir in peas and parsley, then transfer mixture to a baking dish.
  7. Boil potatoes in salted water for 12–15 minutes until tender.
  8. In another pan, sauté cabbage with olive oil and salt for 7–9 minutes until soft.
  9. Drain potatoes and mash with cabbage, milk, butter, pepper, and nutmeg until creamy.
  10. Spread mashed mixture over the lamb filling.
  11. Bake for 30–35 minutes until golden and bubbling.
  12. Let rest for 10 minutes before serving.

Notes

  • Do not overmix potatoes to avoid a gluey texture.
  • Let the pie rest before serving for better structure.
  • Use halal-certified lamb for dietary preference.
  • Broil briefly for a crisp golden top.
  • Flavors improve after resting or next-day reheating.
  • Author: Amelia
  • Prep Time: 45-60 minutes
  • Cook Time: 30-35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 110mg

Find it online: https://cooksplash.com/best-colcannon-shepherds-pie/