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Golden Colcannon Pie

Makes8 servings
  • Active time: 30 min
    Total time: 1 1/4 hr
Colcannon, a classic Irish combination of mashed potatoes with cabbage or kale, is standard winter fare. If that sounds, well, boring, trust us, this version is anything but that. We freshen it up by cooking the potatoes and cabbage separately, then we make it easy to serve for a party by adding an egg and baking it in a pie pan, so that you can cut it into wedges.
Published in Gourmet Live 03.09.11

INGREDIENTS:

  • 1/2 head small green cabbage (from a 1 1/2 to 2–pound whole cabbage), halved again and cored
  • 2 pounds large boiling potatoes, preferably Yukon Gold
  • 1/2 cup chopped scallions
  • 5 tablespoons unsalted butter, divided
  • 1 large egg, lightly beaten

EQUIPMENT:

  • a 9–inch pie plate, potato masher

INSTRUCTIONS:

  • 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 375°F 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, scallions, 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.

COOKS’ NOTE:

  • 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.
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