Just in time for St Patrick's day! I saw a random Irish chef on Chopped make something like this and it sounded deelish, so here's my version! It is rich and very satifying - as well as cheap to make! Éirinn go Brách!
Course Main Course, Side Dish
Keyword cabbage, Irish Cheddar, potatoes, potatoes and cheese
Prep Time 15minutes
Cook Time 30minutes
1 medium casserole dish
1 Large skillet
1 2 qt saucepan
1/2headGreen Cabbage, halved and sliced thinlyabout 4-5 cups
1/2Onion, halved and sliced thinlyabout 3/4 cup
4clovesGarlic, mincedused several places
1smallCarrot, juliennedabout 1/3 cup
1/4cupsmall diced pancettaoptional, but great in this dish
1TblApple cider or white wine vinegarred wine is fine too
1/4cupFresh parsley, chopped
2Scallions, thinly sliced on bias
1packInstant potatoes, garlic flavour, as directedA small pack (2 cups) and I use half 1/2 1/2 rather than all water. OR make your own: about 2 cups very smoothly creamed potatoes.
1cupshredded Irish Cheddar cheeseSpring for the real thing! Used in 3 places.
5Tblbutterused in cabbage, bechamel and potatoes
1.5cupsHalf and halfused in potatoes and bechamel
Salt and Pepper to taste
Prep all the veg and assemble in bowls. This will save you time in the cook.
Preheat oven to 350ºF.
In a large skillet over medium heat, melt 1 Tbl butter with pancetta, cook until pancetta gets a little crisp. Add onions, 1/2 the garlic, carrots and cabbage. Gently cook until cabbage is soft. Add S/P to taste. (If this gets too dry, add just a bit of water. Don't use too much heat, the veg should not brown.)
When veg is soft, check S/P, and add vinegar. Put them in the casserole and set aside.
In a 2 qt saucepan, put the water and half n half mixture for the potatoes over med hi heat - watch to prevent boilover. Add half the remaining garlic. (Idahoan packs call for 2 cups liquid.) SEE NOTES!!
In same skillet, over med heat, put another 2 Tbl butter and flour to make a roux. Stir for a couple of minutes then add half the scallions and parsley and the remaining garlic. Add about 2/3 cup of half n half to make a bechamel sauce. This should be fairly tight, but not like glue, use more half and half if needed. When bechamel has cooked for 2-3 minutes, add 1/3 of the Irish cheddar to create a mornay sauce. As soon as the cheese melts, kill the heat and add back in the cabbage and stir to incorporate the sauce. Check S/P. Put this mixture back into the casserole dish.
Water for potatoes should be at the boil - turn off and add a Tbl of butter and potato flakes, whisk. Add 1/3 Irish cheddar and remaining parsley and scallions. Adjust liquid to make a fairly stiff creamed potato.
If you want to be fancy, you can use a round tip and pipe the potatoes from a pastry bag - make sure they are loose enough! (star tip will clog with the veg). Otherwise, just spread on top of the cabbage mix in the casserole dish.
Finally, put the remaining Irish cheddar on top of potatoes and bake in oven for about 15 minutes. Then turn on broiler and broil until you see browned potatoes and cheese.
Serve and enjoy!
YES I use instant potatoes here. I tend to use them for any dish where they are a topping, such as Shepherd's Pie. I use the Idahoan small bag, which makes about 2 cups. I like the lightness of the instant, and they will pipe out a pastry bag nicely. In this particular recipe, since there is parsley and scallions, a star tip will not work, but a round tip will. You can certainly make your own creamed potatoes here if you wish. Do get Irish cheddar. It has a nice sharp taste! This recipe makes about 3-4 cups, a small casserole. It will double just fine if you'd like a bigger casserole. The only thing I'd not double is the butter. It will get super greasy with all the cheddar, so just use enough butter to get the veg cooked, and make the bechamel (1:1 butter to flour for bechamel). The bake time will be 20-25 mins for a large casserole.The bake time is simply to warm up all the ingredients that have been sitting while you finish the dish. The important part is to broil the top for the browned bits. You can use a torch if you'd rather. This is not a pretty dish, but it is SO tasty! Perfect for a rainy night! Have a nice stout with it!
I was discussing food with a friend and he said that he likes colcannon and shepherd’s pie. So that sparked inspiration! I had a head of red cabbage that I needed to use and all the ingredients for cottage – not shepherd’s – pie, so this is what I made. Shepherd’s pie has lamb and is my preference, but I didn’t have any ground lamb on hand, so Cottage Pie it is! I used beef and pork, but all beef, all pork or all lamb is fine. I didn’t use enough cabbage, so I upped the amount in the recipe. I use things like Kitchen Bouquet and Maggi seasoning, which can be omitted, just use more soy and L&P worcestershire. ALSO, I used instant potatoes on purpose. I like that they are perfectly smooth and I can control the consistency easily. They also get a nice brown on them. You can certainly make your own creamed potatoes if you wish, just make sure they are not too loose if you plan on piping them like I did. The main recipe is for a large 9×12 casserole (8 servings), but it can be cut down to an 8×8 square (4 servings) by halving the recipe.
Cottage pie is shepherd's pie, but made with beef rather than lamb. Colcannon is cabbage with mashed potatoes. These two together seemed like a no brainer! Delicious!
Course Main Course
Keyword colcannon, Irish cottage pie, shepherds pie
Prep Time 45minutes
Cook Time 35minutes
9x12 baking dish
gallon plastic bag
1Lb90/10 ground beefsub lamb
1Lbground pork sub beef or lamb
1large carrot, dicedabout 1/2 cup
2celery stalks, diced about 1/2 cup
2/3cupfrozen green peas
4-5 clovesgarlic, minceda heaping Tbl
1medium onion, dicedOR one large onion, dice about 2/3 cup, slice the rest into half moons
1small onion, halved then slicedif needed
6cupsred or green cabbage, sliced thinly, lightly tossed with salt to soften before cooking cut into 2" pieces; cut cabbage into quarters before slicing; a mandolin is handy if your knife cuts are not consistent
3 1/2cupsinstant potato flakesOR sub 2# creamed potatoes, very smooth and very stiff for use in a piping bag
bacon fatoptional but delicious
butterused in several places
2Tblflourany kind is fine
2cupscream or half n half more or less, depending on thickness of potatoes
1/2cupsour creammore or less, depending on thickness of potatoes
1Tblred wine or apple cider vinegarfor cabbage
1TblKitchen Bouqueta browning sauce, amps up flavor of meat, optional
1 TblMaggi seasoninganother brown sauce for umami, optional
2TblSoy sauce I use Kikkoman Light (green cap); use more if omitting browning sauces
3TblL&P Worcestershire saucemore, to taste if omitting browning sauces
1Tblcurry powder optional
1tspdry marjoram sub oregano
1tspgarlic powderoptional, but gives deeper flavor
1tsponion powderoptional, but gives deeper flavor
As always, prep all the ingredients first. It will make the cooking go more smoothly. Especially on a multi ingredient recipe such as this one.
Cook meat layer first. In a large skillet, put a Tbl of bacon fat (or olive oil) over medium high heat. When fat is hot, add carrot, celery, diced onion and 2/3 of the garlic. Turn heat down to medium and sweat (not brown) the veg until soft, about 5 mins.
Break up ground meat. Push veg to the sides of the pan and add meat to center. Turn heat back up to medium high. Add about 1 tsp salt and 1/2 tsp black pepper to the meat. Stir and continue to break up meat as it cooks for about 4-5 minutes.
When meat has mostly cooked, add flour and stir all veg and meat together. Turn down heat to medium and cook for a couple of minutes, stirring. If it is getting very dry, add some of the soy sauce to loosen up. You don't want to burn the veg.
Add all the dry spices: curry, thyme, marjoram, onion and garlic powders. Stir.
Add liquids: kitchen bouquet, maggi, soy and L&P. Add frozen peas. You should have a pretty tight ragout. If it is still really dry, add some water until there's just a little sauce. You don't want it too loose, this is the base of your casserole. Check for seasoning.
Pour meat ragout into casserole dish that has been sprayed with food release (PAM). Make an even layer.
Now, move on to the cabbage layer. Wipe out or rinse the skillet and add 1 Tbl bacon fat (or butter) over medium high heat.
When fat is hot, add in the sliced onion, wilted cabbage and the remaining garlic. Sauté until onions are translucent and cabbage is cooked. Turn heat to medium to avoid burning. If it gets too dry, add a splash of water.
When cooked, season cabbage with vinegar, salt and pepper to taste.
Make second layer over the meat in the casserole dish.
Now the final layer: creamed potatoes. If you've made potatoes from scratch, make sure they are seasoned to your liking (WITH sour cream) and pretty tight. They need to hold a peak. Skip this next section about how to make instant potatoes. BUT do put sour cream in the potatoes!
Preheat oven to 375°F.
Make instant potatoes. Put about 2.5 cups water into a medium (2 qt) saucepan over high heat with 4 Tbl butter. When they reach a boil, add potato flakes a little at a time, whisking as you go. Turn down heat to med. When the water is absorbed, add 2 cups of cream or half n half. Whisk in the liquid and whisk in remaining potato flakes. Remove from heat.
The potatoes should be very stiff. Add sour cream and whisk. You are looking for a thick consistency that will hold a peak. Adjust liquids to achieve this. Check salt level.
Put creamed potatoes into a gallon ziplock bag (or pastry bag if you have one). You can do this in two batches. Cut corner of bag off, making it about a 1/2 to 3/4 inch hole.
Pipe potatoes onto cabbage layer. I do round globs with peaks, see photo. If you want to be really fancy, you can use a pastry bag with a star tip. OR you can simply spoon on if you prefer. I like the look of the piped potatoes.
Spray potatoes with food release (PAM) to help them brown.
Bake casserole in oven for 30-40 minutes - until potatoes are browned.