Colcannon Shepherd’s Pie
If you’re looking for a cozy, one-pan dinner, then you have to be making this Colcannon Shepherd’s Pie. My take on colcannon, made of mashed potatoes with bacon, onions, and shredded brussels sprouts, takes this shepherd’s pie to the next level.
A flavorful mix of ground lamb and beef simmers with hearty veggies in a simple gravy before being topped with the most flavorful mashed potatoes. This is the perfect recipe to celebrate St. Patrick’s Day or to just enjoy on a lazy Sunday.
Table of Contents
Colcannon Shepherd’s Pie
I love any cozy, one-pan dinner but I especially love it if it’s topped with mashed potatoes. Shepherd’s pie is one of my favorite recipes to make during the cooler months because it’s so comforting.
This is a recipe that feels like you’ve spent hours cooking, but in reality, it all comes together really easily! This is a freezer-friendly and make-ahead friendly dinner–perfect for busy weeknights or stocking your freezer.
Shepherd’s pie is typically made with ground lamb, but I think the combination of lamb and beef softens the sometimes gaminess of lamb. This dish is balanced, flavorful, and packed with hearty veggies–I can’t think of anything I’d rather eat on a cold winter night.
If you’re looking for a lighter version, try my turkey shepherd’s pie recipe.
What is Colcannon?
Colcannon is essentially an Irish version of mashed potatoes, but heartier thanks to the addition of cabbage (and sometimes kale) and onions.
In my version, we’re using shredded brussels sprouts because they’re easier to find in smaller quantities rather than using a whole head of cabbage and they hold up better to cooking without becoming mush. Onions, bacon, and garlic help take the colcannon to a whole new level!
How to Make Colcannon Shepherd’s Pie
To make this a one pan recipe, I like using a large skillet or braiser to saute the sprouts/onions and to make the filling, but you can make the components of this recipe ahead of time and transfer everything to a baking dish.
Tools Needed
Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
Step-by-Step Photos & Instructions
- Boil the potatoes. Add the chopped potatoes to a pot and cover with cold water with 1 tablespoon of kosher salt. Bring to a gentle simmer until the potatoes are very tender.
- Saute the bacon and brussels. While the potatoes cook, heat a 3 qt braiser over medium-low heat. Add the bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon and transfer to a bowl. Add the sliced yellow onion, sliced garlic, and shredded brussels to the skillet. Cook for 4-5 minutes, stirring often, until the brussels are wilted and bright green. Transfer to the bowl with the bacon and set aside.
- Make the colcannon. Drain the potatoes and return them to the pot they were boiled in. Add the butter and heavy cream and mash until smooth. Fold in the bacon/brussels mixture and season to taste with salt and pepper.
- Brown the meat and veggies. In the same braiser, heat the olive oil over medium heat. Add the ground sirloin and lamb and cook until browned, breaking the meat up into small pieces as it cooks. Add the diced onion, carrot, celery, and minced garlic and cook for 4-5 minutes or until the vegetables are soft.
- Finish the filling. Stir in the tomato paste, Worcestershire, and better than bouillon paste and cook for 2 minutes. Sprinkle in the flour and cook for another 2-3 minutes, stirring constantly, to cook out the raw flour taste. Stir in the beef stock and bring to a simmer for 3-4 minutes, or until the filling is thick. Turn off the heat, stir in the peas, and season with salt and pepper to taste.
- Top and bake. Remove the pan from the heat and spread the mashed potatoes in an even layer over the top. Bake for 20 minutes, until the filling is bubbling and mashed potatoes are golden brown on top. Rest 10 minutes before serving.
Recipe Adjustments and Variations
Not a fan of lamb? That’s okay! You can swap in all ground beef, but I do recommend using an 85/15 blend to make up for the fat in the ground lamb.
Gluten-free adjustments. Colcannon shepherd’s pie is easy to make gluten-free. Simply omit the flour and stir in a cornstarch slurry and simmer a bit before you add the peas.
Swap the veggies. If you have veggies just begging to be used, add them in! The filling is very flexible and would be great with vegetable additions like mushrooms, squash, or other root vegetables.
Storage Instructions
Colcannon shepherd’s pie stores like a dream and is perfect for weekly meal prep!
To store: Let your shepherd’s pie cool to room temperature and then transfer to an airtight container and store in the fridge for up to 1 week.
To freeze after baking: Store in an airtight container and freeze for up to 2 months. Defrost before reheating.
To freeze before baking: Transfer the cooled filling to a disposable aluminum pan or a ceramic pan. Top with the cooled mashed potatoes and cover tightly with foil. Wrap the whole pan tightly in plastic wrap to prevent freezer burn. Freeze for up to 3 months.
Defrost in the fridge before baking, or bake straight from frozen (remove the plastic wrap) at 350 for 90 minutes covered with foil. If you’re using a ceramic dish: always check your manufacturer’s instructions to make sure the dish can go directly from freezer to oven.
Colcannon Shepherd’s Pie might be the coziest recipe you make this winter! It’s the perfect recipe for entertaining or for a special Sunday dinner. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More One Pan Recipes to Try
French Onion Braised Beef
Dutch Oven Roast Chicken
Pasta alla Genovese
Creamy Tarragon Chicken
Pork Pozole Rojo
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Irish Colcannon Shepherd’s Pie
Ingredients
Colcannon Mashed Potatoes
- 2 1/2 lbs yukon gold potatoes
- 4 strips bacon, diced
- 1/2 yellow onion, thinly sliced
- 2 cups shredded brussels sprouts
- 2 garlic cloves, thinly sliced
- 1 cup heavy cream, warmed
- 4 tablespoons butter
Shepherd's Pie Filling
- 1 tablespoon olive oil
- 1 lb ground lamb
- 3/4 lb ground sirloin
- 1 yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Better than Bouillon beef paste
- 1 cup beef stock
- 1 cup frozen peas
- kosher salt and freshly ground pepper
Instructions
- Boil the potatoes. Add the chopped potatoes to a pot and cover with cold water with 1 tablespoon of kosher salt. Bring to a gentle simmer until the potatoes are very tender.
- Saute the bacon and brussels. While the potatoes cook, heat a 3 qt braiser over medium-low heat. Add the bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a bowl. Add the sliced yellow onion, sliced garlic, and shredded brussels to the skillet. Cook for 4-5 minutes, stirring often, until the brussels are wilted and bright green. Transfer to the bowl with the bacon and set aside.
- Make the colcannon. Drain the potatoes and return them to the pot they were boiled in. Add the butter and heavy cream and mash until smooth. Fold in the bacon/brussels mixture and season to taste with salt and pepper.
- Preheat an oven to 400 F.
- Brown the meat and veggies. In the same braiser, heat the olive oil over medium heat. Add the ground sirloin and lamb and cook until browned, breaking the meat up into small pieces as it cooks. Add the diced onion, carrot, celery, and minced garlic and cook for 4-5 minutes or until the vegetables are soft.
- Finish the filling. Stir in the tomato paste, Worcestershire, and better than bouillon paste and cook for 2 minutes. Sprinkle in the flour and cook for another 2-3 minutes, stirring constantly, to cook out the raw flour taste. Stir in the beef stock and bring to a simmer for 3-4 minutes, or until the filling is thick. Turn off the heat, stir in the peas, and season with salt and pepper to taste.
- Top and bake. Remove the pan from the heat and spread the mashed potatoes in an even layer over the top. Bake for 20-25 minutes, until the filling is bubbling and mashed potatoes are golden brown on top. Rest for 10 minutes before serving.
Rate & Review This Recipe
This recipe was fantastic, highly recommend it. We made it exactly as described, and I don’t think I would change anything.