- 1 pound ground beef
- 1 1/2 cups onion, finely chopped
- 1 1/2 cups frozen peas and carrots
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 clove garlic, minced
- 1 teaspoon thyme
- 1 cup beef broth
- Salt and pepper to taste
- 4 russet potatoes, peeled and cut into chunks
- 2 tablespoons salt
- 6 tablespoons unsalted butter
- 3 lightly packed cups of Kale*
- 3 green onions
- 1 cup Cheddar, grated (I used Bacon Cheddar)
- 1 cup whole milk
- Salt and Pepper
Prepare the filling
- Brown the ground beef in a large skillet over medium heat. Drain any excess fat if necessary.
- Add the onion to the beef. Cook for approximately 10 minutes or until the onions are slightly translucent.
- Add the corn, peas and carrots, cook for 2-3 minutes. Add butter and stir until the butter is melted. Stir in the flour, thyme, and garlic. Stir for one minute. Turn up the heat and add the beef broth. Cook and stir until the broth thickens. Remove the pan from the heat and transfer the mixture to a casserole dish.
Prepare the Colcannon
- Put the potatoes in a medium pot. Cover with cold water by at least an inch. Add 2 tablespoons salt and bring to a boil. Boil until the potatoes are fork tender, about 15-20 minutes. Drain.
- Melt the butter in a medium skillet. Add the kale and saute until it starts to wilt, about 3-4 minutes. Add the green onions and cook another minute.
- Mash the potatoes with the milk. Fold in the kale, green onions, and cheese. Add salt and pepper to taste.
- Spread the colcannon evenly over the beef and veggie mixture.
- Bake at 425ºF for 20-25 minutes or until the colcannon is golden brown and crispy on top.
*Cabbage also works well.