Golden Colcannon Pie

Ingredients for Golden Colcannon Pie

• 1/2 head small green cabbage (from a 1 1/2- to 900g whole cabbage), halved again and cored

• 900g large boiling potatoes, preferably Yukon Gold

• 80g chopped spring onions

• 5 tablespoons unsalted butter, divided

• 1 large egg, lightly beaten

• a 9-inch pie plate, potato masher

Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.

Preheat oven to 191°C with rack in middle.

While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3- to 4-quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.

Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, spring onions, and salt and pepper to taste. Cool to warm and stir in egg.

Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.

Bake until golden, about 35 minutes. Let stand 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.