Irish Shepherd's Pie with Colcannon

A comforting and flavorful Irish Shepherd’s Pie combining rich lamb ragù with creamy colcannon, perfect for weeknight dinners.

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Boil the potatoes: Place peeled and quartered potatoes in cold salted water. Bring to a boil, then simmer until fork-tender, about 15–18 minutes. Drain and return to the pot to steam-dry for 1 minute.
Cook the lamb and vegetables: Heat olive oil in a skillet over medium-high heat. Add ground lamb and brown for 6–8 minutes. Remove excess fat.
Sauté aromatics: Add chopped onion and carrots; sauté until the onion is translucent, about 5 minutes. Stir in minced garlic and tomato paste; cook 1–2 minutes.
Deglaze and thicken: Pour in stock and Guinness if using; scrape browned bits from the pan. Add Worcestershire sauce and thyme. Sprinkle flour or add cornstarch slurry; simmer for 6–8 minutes.
Season and check: Adjust salt and pepper; aim for a thick filling that clings to the meat.
Make the colcannon: Melt butter in a skillet and sauté cabbage or kale with scallion whites until tender. Mash the drained potatoes with milk and sautéed greens. Season lightly.
Assemble the pie: Preheat oven to 200°C (400°F). Spoon lamb filling into a baking dish, top with colcannon, and create peaks with a fork. Dot with butter.
Bake: Bake until edges bubble and peaks are golden, about 20–25 minutes. Broil for 2–3 minutes for crisp tops. Let rest before serving.

Allow the pie to rest after baking for better slicing. This dish can be made ahead and refrigerated before baking.