Recipe: Beef Colcannon


6 oz. ground beef
2 russet potatoes
1/2 cup milk
4 Tbsp. butter, divided
1/2 lb. savoy cabbage
1/2 onion, diced
1/4 cup grated cheese


Shred cabbage finely. Cook the ground beef until lightly browned, adding the onions and cabbage to the skillet for the last few minutes of cooking.. Peel the potatoes (unless you like potato peels), cut into chunks, and cook until tender. Drain and mash potatoes with milk and 2 Tbsp. butter. Mix with cabbage, ground beef and onions. Pile into a greased casserole dish. Top with cheese and additional butter. Bake 20 minutes, until cheese is melted.