Golden Colcannon Pie

Name: Golden Colcannon Pie
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: European, Irish
Ingredients: 1 large egg, lightly beaten; 1 heads green cabbage (from a 1 1/2- to 2–pound whole cabbage), halved again and cored; 907 grams boiling potatoes, preferably Yukon Gold; 118 milliliters chopped scallions; 5 Tbsps unsalted butter, divided

The recipe Golden Colcannon Pie could satisfy your European craving in around 25 hours. One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 153 calories. This gluten free and vegetarian recipe serves 8. Head to the store and pick up egg, cabbage, butter, and a few other things to make it today.

Instructions

Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes.

Ingredients you will need

Cabbage

Water

Remove lid, and when cool enough to handle, finely chop leaves.

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Cabbage

Water

Salt

Equipment you will use

Sauce Pan

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

Ingredients you will need

Salt And Pepper

Green Onions

Potato

Cabbage

Butter

Egg

Equipment you will use

Bowl

Melt remaining 2 tablespoons butter.

Ingredients you will need

Butter

Brush pie plate with some of butter.

Ingredients you will need

Butter

Spread potato mixture evenly in plate and brush with remaining butter.

Ingredients you will need

Butter

Potato

Spread

Bake until golden, about 35 minutes.

Equipment you will use

Oven

Let stand 10 minutes before serving.

•Pie can be assembled 1 day ahead. Cool completely, then cover and chill. Allow an extra 10 minutes or so to get the pie golden if it is going straight from the refrigerator into the oven.

Equipment you will use

Oven