Shepherds Pie with Colcannon

1: Cover the Yukon Gold potatoes with water in a large pot and bring to a boil.

2: Reduce the heat and simmer until fork tender, then drain.

3: In a large saucepan, melt 2 tablespoons of butter and the olive oil.

4: Add the chopped onion, garlic, and sliced leeks, cooking until very soft and just browning, about 10 minutes.

5: Add shredded cabbage and cook, stirring constantly, until wilted and soft, then season with salt and pepper.

6: Combine the cabbage mixture with boiled potatoes, milk, heavy cream, remaining butter, scallions, and parsley, then coarsely mash.

7: Preheat the oven to 375°F.

8: Transfer the meat mixture to a casserole dish and spread the Colcannon topping evenly over the filling.

9: Bake for 30 minutes or until golden and bubbly.