Best Colcannon Shepherd’s Pie

Finding a way to combine two beloved comfort food classics into one hearty dinner can feel like a tall order. After all, both shepherd’s pie and colcannon are already satisfying on their own, and merging them without losing what makes each dish special takes some thought.

Luckily, this colcannon shepherd’s pie brings together the best of both worlds: tender ground lamb with vegetables in a rich gravy, topped with creamy mashed potatoes mixed with butter-sautéed cabbage. It’s the kind of meal that warms you up from the inside out and makes everyone at the table happy.

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What Kind of Ground Lamb Should I Use?

For shepherd’s pie, you’ll want to use ground lamb with a moderate fat content – around 15-20% fat is ideal. This gives you enough fat to keep the filling moist and flavorful without making it greasy. If you can only find ground lamb that’s quite lean, don’t worry, just add a touch more olive oil when browning it. Some grocery stores don’t carry ground lamb regularly, so you can always ask the butcher to grind some for you, or in a pinch, ground beef works too (though technically that makes it a cottage pie). Just make sure to break up the meat well as it cooks so you get a nice, even texture throughout your filling.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground lamb: Ground beef is the most common substitute and works perfectly here. You can also use ground turkey or a mix of beef and pork if you prefer something different. Just keep in mind that turkey is leaner, so you might want to add a bit more oil to the pan.
• Cabbage: Kale or collard greens make great alternatives to cabbage in colcannon. Just remove the tough stems and chop the leaves finely. You can also use a mix of cabbage and kale if you have both on hand.
• Chicken broth: Beef broth actually works better flavor-wise with lamb, but chicken broth is fine too. Vegetable broth is another option if that’s what you have available.
• Whole milk: Half-and-half or heavy cream will make your mashed potatoes extra creamy. If you only have lower-fat milk, that works too – just add an extra tablespoon of butter to make up for the richness.
• Peas: Frozen corn or green beans can replace the peas if you’re not a fan. You can also use a frozen mixed vegetable blend.
• Potatoes: Russet, Yukon gold, or red potatoes all work well for the topping. Russets give you fluffier mash, while Yukon golds are naturally buttery and creamy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shepherd’s pie is not browning the lamb properly – you want a nice sear on the meat, so avoid overcrowding the pan and resist the urge to stir it constantly, letting it develop that deep, caramelized flavor instead.

Many people skip thickening the filling enough, which leads to a watery mess when you cut into the pie, so make sure to let that flour cook for a full minute and allow the broth mixture to bubble and thicken before adding the peas.

When it comes to the colcannon topping, overworking your potatoes will turn them gluey and dense – mash them just until smooth and creamy, then stop.

Finally, don’t skip the 10-minute rest after baking, as this allows the filling to set up properly so your slices hold their shape instead of sliding apart on the plate.

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What to Serve With Shepherd’s Pie?

Shepherd’s pie is already a complete meal on its own, but I love serving it with a simple side salad to balance out all that richness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a cucumber and tomato salad if you want something refreshing. Since the pie is pretty hearty with the mashed potatoes and meat, crusty bread or dinner rolls are great for soaking up any extra gravy on your plate. If you’re feeding a crowd, roasted Brussels sprouts or green beans make excellent veggie sides that won’t compete with the flavors already in the dish.

Storage Instructions

Store: Colcannon shepherd’s pie keeps really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer portions to airtight containers. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: This is one of those dishes that’s perfect for freezing. You can freeze the whole pie or individual portions for up to 3 months. I like to wrap it really well in plastic wrap and then foil to prevent freezer burn. Let it thaw in the fridge overnight before reheating.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 25-30 minutes until heated through. If you want the top crispy again, remove the foil for the last 10 minutes. For individual portions, the microwave works great too—just heat on medium power for a few minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 100-120 g
• Fat: 140-160 g
• Carbohydrates: 260-290 g

Ingredients

For the filling:

• 1.5 tsp olive oil
• 1.5 lb ground lamb
• 2.5 tsp salt
• 0.5 tsp pepper
• 1 onion (finely diced into 1/4-inch pieces)
• 4 carrots (peeled and cut into 1/2-inch coins)
• 3 tbsp tomato paste (I like Hunt’s for the rich color and depth)
• 1 tbsp flour
• 1tbsp Worcestershire sauce (Lea & Perrins is my go-to for authentic savory flavor)
• 1.75 cups chicken broth
• 1 cup peas
• 0.75 cup parsley
• 0.25 tsp garlic powder

For the topping:

• 2.5 lb potatoes (peeled and cut into uniform 2-inch chunks)
• 1 tbsp salt
• 1 tbsp olive oil
• 1 lb cabbage (cored and shredded into 1/4-inch ribbons)
• 0.75 tsp salt
• 0.667 cup whole milk
• 5 tbsp butter (I prefer Kerrygold unsalted butter for a richer colcannon)
• pepper
• 0.125 tsp nutmeg

Step 1: Prepare Mise en Place and Preheat Oven

• 2.5 lb potatoes
• 4 carrots
• 1 onion
• 1 lb cabbage
• 1 cup peas
• 0.75 cup parsley

Preheat your oven to 375°F.

While it heats, prepare all vegetables: peel and cut potatoes into uniform 2-inch chunks, peel and cut carrots into 1/2-inch coins, finely dice the onion into 1/4-inch pieces, core and shred the cabbage into 1/4-inch ribbons, and measure out the peas and parsley.

This prep work ensures you won’t scramble during cooking and allows you to focus on building flavors.

Step 2: Build the Lamb Filling Base

• 1.5 tsp olive oil
• 1.5 lb ground lamb
• 2.5 tsp salt
• 1 onion
• 4 carrots
• 0.75 tsp salt

Heat 1.5 teaspoons olive oil in a large skillet over medium-high heat.

Add the ground lamb with 2.5 teaspoons salt and brown for 7-9 minutes, breaking it apart as it cooks, until no pink remains.

Transfer the cooked lamb to a bowl, leaving about 1 tablespoon of fat in the pan.

Add the diced onion and carrot coins with 0.75 teaspoon salt and sauté for 6-8 minutes until the vegetables soften and begin to caramelize slightly.

Step 3: Create the Savory Sauce for the Filling

• 3 tbsp tomato paste
• 1 tbsp flour
• cooked lamb from Step 2
• sautéed onion and carrots from Step 2
• 1 tbsp Worcestershire sauce
• 1.75 cups chicken broth
• 0.5 tsp pepper
• 1 cup peas
• 0.75 cup parsley

Stir the tomato paste into the softened vegetables and cook for 30 seconds to deepen its flavor.

Sprinkle the flour over the mixture and stir constantly for 1 minute to create a light roux that will thicken your sauce.

Return the cooked lamb and its juices to the pan, then add the Worcestershire sauce, chicken broth, and 0.5 teaspoon pepper.

Bring to a boil and stir for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and fold in the peas and parsley.

Transfer this filling to a 9×13-inch baking dish (or similar size), spreading it evenly.

Step 4: Cook Potatoes and Cabbage in Parallel

• 1 tbsp salt
• 2.5 lb potatoes
• 1 tbsp olive oil
• 1 lb cabbage
• 0.75 tsp salt

While the lamb filling cooks, bring a large pot of salted water (1 tablespoon salt) to a boil and add the cut potatoes.

Boil for 12-15 minutes until fork-tender.

Meanwhile, heat 1 tablespoon olive oil in another skillet over medium-high heat, add the shredded cabbage with 0.75 teaspoon salt, and cook for 7-9 minutes, stirring occasionally, until the cabbage is tender with some browned edges.

I find that letting the cabbage get a little color adds nice depth to the colcannon.

Drain the potatoes well when ready.

Step 5: Prepare the Colcannon Topping

• cooked potatoes from Step 4
• cooked cabbage from Step 4
• 0.667 cup whole milk
• 5 tbsp butter
• 0.75 tsp salt
• pepper
• 0.125 tsp nutmeg

Combine the drained potatoes from Step 4 with the cooked cabbage from Step 4 in a large bowl.

Add the whole milk and 5 tablespoons butter, then mash until creamy and well combined—I prefer Kerrygold unsalted butter here for its richer, more luxurious flavor.

Season with salt and pepper to taste, then add the nutmeg for a subtle warmth.

The colcannon should be creamy but still hold some texture; avoid overmixing.

Step 6: Assemble and Bake the Shepherd’s Pie

• colcannon topping from Step 5
• lamb filling from Step 3

Spread the colcannon topping from Step 5 evenly over the lamb filling in the baking dish, smoothing the top with the back of a spoon.

Bake at 375°F for 30-35 minutes until the top is golden and the filling is bubbling at the edges.

Remove from the oven and let rest for 10 minutes before serving—this resting time allows the layers to set slightly so you get clean, defined portions.

Best Colcannon Shepherd's Pie

Delicious Best Colcannon Shepherd's Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 6 servings

Calories 2950 kcal

Ingredients

  

For the filling::

• 1.5 tsp olive oil
• 1.5 lb ground lamb
• 2.5 tsp salt
• 0.5 tsp pepper
• 1 onion (finely diced into 1/4-inch pieces)
• 4 carrots (peeled and cut into 1/2-inch coins)
• 3 tbsp tomato paste (I like Hunt's for the rich color and depth)
• 1 tbsp flour
• 1tbsp Worcestershire sauce (Lea & Perrins is my go-to for authentic savory flavor)
• 1.75 cups chicken broth
• 1 cup peas
• 0.75 cup parsley
• 0.25 tsp garlic powder

For the topping::

• 2.5 lb potatoes (peeled and cut into uniform 2-inch chunks)
• 1 tbsp salt
• 1 tbsp olive oil
• 1 lb cabbage (cored and shredded into 1/4-inch ribbons)
• 0.75 tsp salt
• 0.667 cup whole milk
• 5 tbsp butter (I prefer Kerrygold unsalted butter for a richer colcannon)
• pepper
• 0.125 tsp nutmeg

Instructions

 

• Preheat your oven to 375°F. While it heats, prepare all vegetables: peel and cut potatoes into uniform 2-inch chunks, peel and cut carrots into 1/2-inch coins, finely dice the onion into 1/4-inch pieces, core and shred the cabbage into 1/4-inch ribbons, and measure out the peas and parsley. This prep work ensures you won't scramble during cooking and allows you to focus on building flavors.
• Heat 1.5 teaspoons olive oil in a large skillet over medium-high heat. Add the ground lamb with 2.5 teaspoons salt and brown for 7-9 minutes, breaking it apart as it cooks, until no pink remains. Transfer the cooked lamb to a bowl, leaving about 1 tablespoon of fat in the pan. Add the diced onion and carrot coins with 0.75 teaspoon salt and sauté for 6-8 minutes until the vegetables soften and begin to caramelize slightly.
• Stir the tomato paste into the softened vegetables and cook for 30 seconds to deepen its flavor. Sprinkle the flour over the mixture and stir constantly for 1 minute to create a light roux that will thicken your sauce. Return the cooked lamb and its juices to the pan, then add the Worcestershire sauce, chicken broth, and 0.5 teaspoon pepper. Bring to a boil and stir for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and fold in the peas and parsley. Transfer this filling to a 9x13-inch baking dish (or similar size), spreading it evenly.
• While the lamb filling cooks, bring a large pot of salted water (1 tablespoon salt) to a boil and add the cut potatoes. Boil for 12-15 minutes until fork-tender. Meanwhile, heat 1 tablespoon olive oil in another skillet over medium-high heat, add the shredded cabbage with 0.75 teaspoon salt, and cook for 7-9 minutes, stirring occasionally, until the cabbage is tender with some browned edges. I find that letting the cabbage get a little color adds nice depth to the colcannon. Drain the potatoes well when ready.
• Combine the drained potatoes from Step 4 with the cooked cabbage from Step 4 in a large bowl. Add the whole milk and 5 tablespoons butter, then mash until creamy and well combined—I prefer Kerrygold unsalted butter here for its richer, more luxurious flavor. Season with salt and pepper to taste, then add the nutmeg for a subtle warmth. The colcannon should be creamy but still hold some texture; avoid overmixing.
• Spread the colcannon topping from Step 5 evenly over the lamb filling in the baking dish, smoothing the top with the back of a spoon. Bake at 375°F for 30-35 minutes until the top is golden and the filling is bubbling at the edges. Remove from the oven and let rest for 10 minutes before serving—this resting time allows the layers to set slightly so you get clean, defined portions.