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Entrees
Irish
4 - 6 servings
20 minutes
50 minutes
Reimagine a beloved classic with a nutrient-packed twist. Creamy colcannon potatoes, enriched with finely chopped Napa cabbage, create the perfect topping for savory Shepherd’s Pie. The slightly sweet, tender notes of Napa cabbage complement the hearty, seasoned filling, making this dish a wholesome and comforting addition to your St. Patrick’s Day celebration.
1 lb ground beef or lamb
1 medium onion, diced
2 carrots, diced
1 cup peas
2 lbs Dutch Yellow® potatoes, peeled and cubed
2 cups Napa cabbage, finely chopped
1/4 cup milk or cream
4 tbsp butter (divided)
1/2 cup shredded cheddar cheese
2 tsp Worcestershire sauce
Salt and pepper to taste
Preheat the oven to 375°F (190°C).
Boil Dutch Yellow potatoes in salted water until tender. Mash with 2 tbsp butter, milk, and a pinch of salt. Fold in the Napa cabbage. Set aside.
In a skillet, sauté onion and carrots in 1 tbsp butter until softened. Add ground meat, cook until browned, then stir in peas and Worcestershire sauce. Season with salt and pepper.
Transfer the meat mixture to a baking dish, spread colcannon potatoes on top, and sprinkle with cheese.
Bake for 20–25 minutes or until the top is golden. Serve warm.
