Shepherd's Pie with Colcannon

March 14, 2019 • 0 comments

This Little River Eco Farm rendition of two classic Irish dishes is a rich and tasty way to bring the flavor of the Emerald Isle into your home while adding some nutritional value with the addition of seasonal vegetables. Cook the Colcannon and the beef simultaneously then pair for baking.



Preheat oven to 400

Colcannon Preparation:

3 lbs peeled and quartered yellow or red potatoes

½  cup heavy cream

¼  cup butter

1 diced white onion

½  head of sliced cabbage

½ cup shredded sharp cheddar cheese

Salt & Pepper to taste

Boil salted water and cook potatoes 12-15 minutes or until fork tender. Mash potatoes and add cream and 1/4 cup butter as needed. Season with salt and pepper to taste.

Add oil to pan and cook onion and cabbage over medium heat until onion is translucent and cabbage is tender.

Gently fold together mashed potatoes, cabbage & onions and shredded cheese.

Beef Preparation:

1 tbs Oil

1 pound ground Little River Eco Farm grass fed beef

1 cup Beef Broth

1 Chopped White Onion

2 Shredded Carrots

2 Minced Cloves of Fresh Garlic

¼ cup Sliced Mushrooms

2 Cups Corn Fresh or Frozen

¼ cup Spinach Fresh or Frozen

Salt & Pepper to taste

1 tsp worcestershire sauce

Baking Instructions:

Warm pan to medium high heat until oil shimmers in pan. Add Onion and Mushrooms. Saute until Onions are translucent. Add ground beef and brown. Once browned, remove any extra fat if needed.

Add garlic, spinach and carrots, salt and pepper to taste

Begin adding beef broth ¼ cup at a time adding more broth when previous broth has been absorbed. Allow to simmer until all broth has been absorbed.

Add beef mixture to 11x17 baking pan, spreading evenly along the bottom.

Add layer of corn

Add layer of colcannon

Use fork to add scraggly texture to surface of potatoes.

Bake 30 minutes covered with foil, remove foil and bake additional 15 minutes, or until top is brown and crisped.