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Culinary Corner with Chef Morissa: Colcannon Shepherd’s Pie


• 1 tsp EVOO
• 1 ½ pounds ground lamb
• Salt and pepper to taste
• 1 medium onion, chopped
• 4 carrots, peeled and cut into coins
• 4 tbsp. tomato paste
• 1 tbsp. flour
• 1 tbsp. Worcestershire Sauce
• 1 ¾ cups chicken broth
• 1 cup peas
• 1 cup chopped parsley

• 2 ½ pounds potatoes- cut into 1-inch pieces (Idaho or Yukon gold)
• Salt and pepper to taste
• 1 tsp. oil
• 4 tbsp. butter
• 1 pound savor cabbage, sliced thin
• 2/3 heavy cream, warmed


Preheat the oven to 375 degrees. Heat a large skillet over high heat, and add oil, lamb, salt, and pepper. Break into pieces and stir until browned. The, transfer to bowl. Add onion and carrots to skillet. Return to medium heat, season with salt and pepper. Cook until tender and stir in tomato paste and flour. Add Worcestershire and broth. Reduce heat to low and stir in peas and parsley. Simmer until thickened and remove from heat. Then, transfer to a baking dish.

In a large pot, cover potatoes with water and add salt. Bring to a boil and simmer until tender. Drain and set aside. Add oil and cabbage to a pot with salt and pepper until tender. Return potatoes to pot and mash with masher. Add heavy cream and butter, and season with salt and pepper. Spread potatoes over lamb mixture, brush with butter, and bake until golden 30 minutes.