Frank's Recipes! Colcannon (Meat Pie)

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Colcannon

6 medium-sized boiling potatoes (about 2 lbs, 900 g) peeled and quartered
4 cups finely shredded cabbage (about 1 lb, 450 g)
4 tablespoon (60 ml) butter or margarine
1 cup (250 ml) milk
6 medium-sized scallions, including 2 inches (5 cm) of the green tops, cut into thin slices
Salt and freshly ground black pepper to taste
1 to 2 tablespoon (15 to 30 ml) finely chopped fresh parsley

Boil the potatoes in lightly salted water until tender but not falling apart. Drain and return them to the pan, set over the lowest heat possible, shaking occasionally until they are dry and mealy.

Meanwhile, in a separate pot, boil the cabbage in lightly salted water for 10 minutes and then drain thoroughly. Melt 2 tablespoons (30 ml) of the butter in a heavy 8 to 10 inch (20 to 25 cm) skillet over moderate heat, and add the cabbage, cooking for a minute or two. Cover the skillet and set aside.

Mash the potatoes with a fork, potato ricer, or electric mixer. Beat in the remaining 2 tablespoons (30 ml) butter, and 1/2 cup (125 ml) of the milk. Add as much of the remaining milk as required to make a smooth puree that is thick enough to hold its shape. Stir in the cooked cabbage and the scallions and adjust the seasoning with salt and pepper. Garnish with the chopped parsley on top.

Serves 4 to 6.