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Colcannon Shepherd's Pie
Serves 8
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Ingredients:
| Colcannon: |
| 1/4 cup butter |
| 1 head green cabbage, cored and diced |
| 1 medium sweet yellow onion, chopped |
| 2 cups shredded sharp cheddar cheese, for topping |
| 2 lb. prepared mashed potatoes, (4 cups)(not instant) |
| 2 lb. lean ground beef or lamb |
| 2 large bay leaves |
| 1 large sweet yellow onion, finely diced |
| 4 ribs celery, finely minced |
| 4 cloves fresh garlic, minced |
| 1 tablespoons Worcestershire sauce |
| 1 package frozen mixed vegetables, thawed |
| 1 (12 oz.) bottle or can of ale or beer or non-alcoholic equivalent |
| 1 (10.75 oz.) can condensed cream of mushroom and roasted garlic soup |
| 1 (10.5 oz.) can condensed French onion soup |
| 1/4 cup ketchup |
| Seasoned salt, to taste |
| Freshly ground pepper, to taste |
Directions:
- Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
- To make Colcannon: Preheat large skillet over medium-high heat. Add butter, cabbage, and onions and sauté until cabbage is soft, about 15 minutes. Season, to taste, with seasoned salt and pepper. Stir in prepared mashed potatoes, remove from heat; set aside.
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