COLCANNON SHEPHERD'S PIE
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
- Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
- Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
- Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.
POACHED CHICKEN & PANCETTA PIE WITH SPRING ONION COLCANNON
For an alternative Sunday lunch, try cooking this hearty poached chicken and pancetta pie pie topped with a buttery spring onion colcannon mash
Provided by Esther Clark
Categories Dinner
Time 2h45m
Number Of Ingredients 16
Steps:
- Sit the chicken in a large, lidded saucepan. Pour over the milk and stock, then nestle in 1 onion half and the bay leaves. Bring to a simmer over a medium heat, then cover and cook gently for 1 hr 15 mins until the chicken is cooked through - when ready, it should be opaque through the middle and the internal temperature should read 70C on a meat thermometer. Remove from the heat and leave the chicken to cool in the poaching liquid for 30mins, or until cool enough to handle. Drain, reserving 600ml of the poaching liquid, then shred the meat off the carcass using two forks. Discard the bones (or see tip, below).
- Finely chop the remaining onion half. Heat a deep frying pan over a medium heat and fry the pancetta for 5 mins until crisp. Add the chopped onion and fry for 10 mins more until the onion has softened. Transfer the mixture to a plate using a slotted spoon and set aside.
- Melt the butter in the same pan, then stir in the flour and cook for 2 mins. Pour in the wine and bring to the boil, stirring continuously. Remove from the heat and slowly whisk in the reserved poaching liquid, a little at a time. Return the pan to a medium heat and cook for 5 mins, whisking continuously until thickened. Stir through the shredded chicken, the mustard and double cream. Season to taste. Spoon the mixture into an large ovenproof dish.
- Heat the oven to 200C/180C fan/ gas 6. To make the topping, cook the potatoes in a pan of boiling salted water for 15 mins until easily pierced with a cutlery knife. Drain, then tip back into the pan and leave to steam-dry for 10 mins. Melt the butter in a frying pan over a medium heat and fry the spring onions for 5 mins. Mash the potatoes with a potato masher or fork, then stir through the buttery spring onions, the milk and seasoning. Spoon the mash over the chicken filling, then scatter over the cheese and bake for 30-35 mins until the topping is golden and crisp. The unbaked pie can be kept frozen for up to a month. Defrost thoroughly in the fridge overnight, then bake as above.
Nutrition Facts : Calories 905 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
COLCANNON WITH CRISPY LEEKS
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
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- Add the butter to a medium saucepan over medium heat, then add the onion and garlic and saute until the onion is soft and translucent. Stir in the celery and carrots and cook for a couple more minutes, then add the brussels sprouts and sweet pepper.
- Add the shredded chicken and 1/2 cup of the broth along with the frozen peas. Cook, stirring frequently, until the peas are a vibrant green. In a small bowl, whisk the cornstarch into the remaining 1/4 cup of broth, then slowly add to the pot, stirring, until thickened. If needed, add a bit of the colcannon to thicken. Season to taste with the fresh herbs, salt & pepper.
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- Fill a 7–8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15–20 min).
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the leeks; sauté until softened, but not brown. Add the garlic. Sauté an additional minute. Add the cabbage; stir to combine. Lid the skillet and reduce heat to medium-low, stirring occasionally, until the cabbage is soft. Remove from heat.
- When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
- Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the lamb and sauté, stirring and breaking up any clumps, until browned, 3–5 minutes. Drain and set aside.
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