Name: Shepherd's Pie with Colcannon Topping
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 -6
Ingredients: 1 medium onion ((180g) finely chopped); 1 tbs olive oil; 1 clove of garlic (, minced); 1/2 a stem of celery (, finely chopped); 500 g lamb mince; 2 medium carrots ((150G) peeled and sliced); 100 g frozen peas; 1 level tbs plain flour; 1 heaped tbs tomato puree; 400 ml beef stock; 4 sprigs of thyme (, leaves picked); 1 bayleaf ((dried)); 1/2 tsp sea salt; 1/2 tsp black pepper; FOR THE COLCANNON TOPPING; 900 g potatoes (, I used Maris piper, peeled and cut into quarters); 3 scallions ((spring onions) sliced); 100 g green cabbage (, about 3 leaves, I used Savoy cabbage, shredded); 60 ml warm milk; 50 g butter + more for brushing ((optional)); 1/4 tsp black pepper; 1/4 sea salt; 1/4 grated nutmeg; Chopped curly parsley for garnishing ((optional))