February on the Farm: Colcannon Mash Shepherd’s Pie

Serves 6–8

• 2 tablespoons olive oil

• ½ cup granulated sugar

• 2 cups whole milk

• 1 cup heavy cream

• ½ teaspoon freshly grated nutmeg, plus more for garnish

• 3 large egg whites

• 1 large yellow onion, chopped

• 1 large carrot, diced

• 2 cloves garlic, minced

• 1 ½ pounds ground lamb or beef

  Kosher salt and freshly ground black

  pepper to taste

• 2 tablespoons all-purpose flour

• 2 teaspoons Worcestershire sauce

• 1 tablespoon tomato paste

• 1 cup beef broth

• 1 tablespoon chopped fresh thyme

• 1 cup fresh or frozen peas

• 1 head green cabbage , leaves separated

In a large skillet, heat olive oil on medium-high heat until shimmering. Add in onions and carrots and cook for 7–8 minutes, stirring occasionally, until vegetables are softened. Add in garlic and lamb and cook another 5–6 minutes, breaking up the lamb, until lamb is cooked through. Season with salt and pepper to taste. Sprinkle meat with four and stir to coat. Add in Worcestershire sauce, tomato paste, beef broth, and thyme and simmer for 10 minutes, until sauce has thickened. Add the peas and stir. Blanch 12 outer cabbage leaves and place them into a 9x13-size casserole dish, ftted snugly against each other. Take a large spoonful of meat mixture and place into the center of each cup.

POTATO TOPPING

• 1 ½ pounds russet potatoes , peeled and cut into large chunks

• 4 ounces (1 stick) salted butter, divided

• ¼ cup whole milk
  Kosher salt to taste
  Remaining head of cabbage, shredded

Preheat broiler.
Place potatoes in a medium-size pot and cover with cold water. Bring to a boil and cook for 10–15 minutes, until potatoes are fork-tender. Drain and place back into the pot. Mash potatoes, then add in 6 tablespoons butter, milk, and salt, and fold together. Heat a large sauté pan with remaining 2 tablespoons butter and cook cabbage until wilted, about 8-10 minutes. Fold into mashed potatoes. Place on top of meat mixture and broil on low for 5-10 minutes, until browned.