Looking for a comforting yet nourishing dish for St. Patrick’s Day? Enter this Healthy Shepherd’s Pie with Colcannon! This cozy meal features a savory, protein-packed filling loaded with ground lamb and veggies, then it’s topped with a layer of colcannon—a creamy mash of potatoes and kale — that adds an extra punch of flavor and nutrients. Every bite is warm, satisfying, and nourishing, making it a dish you’ll come back to again and again.
Everyone has always assumed that I’m super Irish because my maiden name is literally Ireland. But plot twist…I’m not! In fact, I‘m more German and Italian than anything. But, St. Patrick’s Day still holds a special place in my heart and I love celebrating it with fun and festive foods like this Healthy Shepherd’s Pie with Colcannon!
It wasn’t until this year that I discovered the traditional Irish dish, Colcannon. In case you’re just as clueless as I was, this is pretty much mashed potatoes mixed with sautéed kale or cabbage. I love that the Irish are sneaking their veggies in and I felt like it would be the perfect topping for shepherd’s pie so I got to work! Turns out these two Irish dishes are truly a match made in heaven.
This Healthy Shepherd’s Pie is full of protein, veggies, healthy fats and balanced out with some carbs from the potatoes. I also wanted to keep this super quick and weeknight friendly so I used some instant mashed potatoes which are ready in just a few minutes. Paired with savory meat filling, this is truly such a cozy dish that is perfect for a healthy dinner or as a fun celebratory St. Patrick’s Day meal!
Why You’ll Love this Healthy Shepherd’s Pie Topped with Colcannon
- This Healthy Shepherd’s Pie sneaks in extra veggies for a more well-rounded dinner!
- It’s easy and quick to make, by using instant mashed potatoes.
- This is the perfect festive recipe for St. Patrick’s Day!
- Each serving is complete with 27g of protein and 5g of fiber.
- This recipe combines two Irish recipes into one delicious meal.
What You Need to Make this Healthy Shepherd’s Pie
For the Healthy Shepherd’s Pie Filling:
- Ground Lamb: A traditional Shepherd’s Pie uses ground lamb, but you can also substitute ground beef for a Cottage Pie, or go for a leaner option like ground turkey or chicken.
- Olive Oil: Just a bit of your preferred oil for sweating the onions in!
- Yellow Onion: 1 small yellow onion, finely diced.
- Fresh Garlic: About 3 garlic cloves, but feel free to measure with your heart 😉
- Dried Parsley, Dried Thyme, Dried Rosemary, Kosher Salt & Black Pepper: I love a superrrr herby, flavorful shepherd’s pie so don’t be shy with the seasonings here!
- Tomato Paste: This adds a little bit of sweetness and acidity. I prefer using the kind that comes in the tube (vs can) because the leftovers are easier to store!
- Flour: This will help thicken the Shepherd’s Pie. You can easily make this gluten free by using gluten free 1-to-1 flour.
- Beef Broth: Or stock or bone broth for added protein and nutrients!
- Worcestershire Sauce: A little bit goes a long way to add a deep savory and umami flavor.
- Frozen Peas & Carrots: Gotta get our veggies in! If you can’t find frozen peas and carrots, you can use frozen mixed veggies instead.
For the Colcannon Topping:
- Butter: A bit of butter to sauté the kale in. You can certainly substitute an equal amount of olive oil or avocado oil if you prefer.
- Lacinato Kale: Also known as dino kale, this is what elevates the mashed potatoes into Irish Colcannon. A great way to sneak in some extra greens and nutrients!
- Garlic: You can never have enough!
- Instant Mashed Potatoes: To keep this Shepherd’s Pie quick and weeknight friendly, I just whipped up 1 packet of my favorite Idahoan mashed potatoes (I used the Roasted Garlic flavor here, but any will work).
- Boiling Water: This used to moisten the instant mashed potato packet. If you’re substituting normal mashed potatoes, you’ll want to exclude this.
- Green Onion: Green onion is a traditional ingredient in Colcannon to add extra flavor. I use both the white and green parts here.
- Sour Cream: Or full-fat plain greek yogurt/skyr to add some richness and creaminess to the mashed potatoes.
- Kosher Salt & Black Pepper: Season to taste!
How To Make this Healthy Shepherd’s Pie with Colcannon
Get Prepared:
First, preheat your oven to 400F and then bring a 10-12″ cast iron pan to medium-high heat. If you don’t have one, you can use any oven-safe pan, or transfer the shepherd’s pie to a 9″ square baking dish once it’s ready to go in the oven.
Brown Lamb, then Drain & Set Aside:
Next, add ground lamb to the hot pan and break apart with a spatula. Season with kosher salt. Continue cooking until browned through, about 4 minutes. Drain off excess liquid and fat, then set lamb aside in a medium bowl.
Saute Onion:
Return pan to the stove and reduce heat to medium. Add a bit of olive oil to coat the bottom of the pan, then add diced onion and season with kosher salt. Sauté, stirring occasionally, for about 4 minutes or until starting to turn translucent and tender. Add in garlic and spices and continue cooking for 1 more minute.
Add Remaining Ingredients & Let Simmer:
Add in tomato paste and flour and stir to coat the onion evenly in it. Allow the flour to cook off for 1 minute. Then, slowly pour in the broth and Worcestershire sauce and stir. Add back in the cooked ground lamb and the frozen peas & carrots. Stir to coat in the sauce. Taste and adjust the amount of salt & pepper. Reduce heat to low and allow it to simmer for 5 minutes.
Prepare Instant Mashed Potatoes:
Meanwhile, add boiling water and mashed potato packet to a large bowl and use a fork to stir until potatoes are moistened. Let stand for at least 1 minute.
Saute Kale & Garlic:
Next, bring a large pan to medium-high heat and add butter. Once melted, add garlic and cook for 30 seconds until fragrant. Add in the chopped kale and sauté for 2 more minutes, until wilted.
Mix together Colcannon & Spread out on Shepherd’s Pie:
Add kale and garlic mixture to the mashed potatoes, along with the green onion, sour cream and salt & pepper to taste. Stir with a spatula until combined. Spread mashed potato mixture evenly over the top of the shepherd’s pie skillet. Use a fork to create lines on top.
Bake, Garnish & Enjoy:
Finally, place skillet on a baking sheet to catch any overflow, and transfer to the oven to bake for 25 minutes. Optionally, switch to broil for a few more minutes at the end. Garnish with chopped chives, parsley or green onion and enjoy!
What is Irish Colcannon?
In case you’re confused (like I was until recently), Colcannon is a traditional Irish dish made up of mashed potatoes with butter, milk/cream, kale or cabbage and green onion. I love using it as a topping for Shepherd’s Pie as an easy way to add extra flavor and veggies! Combining these two dishes is definitely not traditional but is so delicious, and I don’t think I’ll ever go back.
What Should I Cook this Healthy Shepherd’s Pie in?
I personally love using a 10.25″ cast iron pan for this recipe so that I can go right from stovetop to oven! You could also get away with up to a 12″ pan, but each layer will be thinner. Also feel free to use any oven-safe pan you prefer, or transfer the filling to a 9×9″ baking dish before adding the Colcannon topping and baking.
Can I Make this Shepherd’s Pie Gluten Free? Dairy Free?
Yes, it’s super easy to make a gluten free version of this Shepherd’s Pie! The only change you have to make is using a gluten free 1-to-1 flour. My two favorite brands are Bob’s Red Mill and King Arthur Flour.
If you want to make this Healthy Shepherd’s Pie dairy free as well, you will just need to swap in a vegan butter (or substitute an equal amount of oil) and be sure to use dairy-free instant mashed potatoes, like these ones from Idahoan.
Substitution FAQs:
- Can I use a different ground meat instead of lamb? Absolutely! Ground lamb is traditional, but ground beef can also be used (then it’s called a cottage pie). Or, if you’re looking for a leaner option, try ground turkey or chicken (but not 99% lean…gross!)
- Can I use cabbage instead of kale for the Colcannon? Yes! Feel free to substitute an equal amount of shredded cabbage, or do a mix of both cabbage and kale.
- I can’t find frozen peas & carrots, what can I use instead? You can certainly use frozen mixed vegetables instead, or use some fresh peeled & chopped carrots mixed with frozen peas.
How Should I Store Leftovers?
Allow this Healthy Shepherd’s Pie to cool down before transferring it to an airtight container and storing in the fridge for 4-5 days. You can easily re-heat it in the microwave, or transfer the whole dish to a 350F oven until warmed through. I have not tried freezing this recipe yet but please let me know if you have success!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Healthy Cozy Meals?
- High Protein Stuffed Shells
- Curry Chicken Pot Pie
- Sweet Potato and Lentil Dahl
- Crockpot White Chicken Chili
- Gluten Free Hamburger Helper (No Milk)
Healthy Shepherd’s Pie with Colcannon
Equipment
- 10-12" cast iron pan (or other oven safe pan/dish)
- spatula
- medium bowl
- large pan
- fork
- baking sheet
Ingredients
For the Shepherd's Pie Base:
- 1 lb ground lamb (or 85% lean ground beef)
- olive oil
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- kosher salt & black pepper to taste
- 2 tbsp tomato paste
- 2 tbsp AP flour (or gluten free 1-to-1 flour)
- 1 ½ cups beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 ½ cups frozen peas & carrots
For the Colcannon Topping:
- 1 tbsp butter
- 3.5 oz chopped lacinato/dino kale (about 4 packed cups)
- 3 garlic cloves minced
- 1 packet Idahoan Roasted Garlic Mashed Potatoes (4oz)
- 2 cups boiling water
- 4 green onions chopped
- ¼ cup sour cream (or full-fat plain greek yogurt/skyr)
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 400F. Then bring a 10-12" cast iron pan to medium-high heat. If you don't have one, you can use any oven-safe pan, or transfer the shepherd's pie to a 9×9" square baking dish once it's ready to go in the oven.
- Add ground lamb to the hot pan and break apart with a spatula. Season with kosher salt. Continue cooking until browned through, about 4 minutes. Drain off excess liquid and fat, then set lamb aside in a medium bowl.1 lb ground lamb
- Return pan to the stove and reduce heat to medium. Add a bit of olive oil to coat the bottom of the pan, then add diced onion and season with kosher salt. Sauté, stirring occasionally, for about 4 minutes or until starting to turn translucent and tender. Add in garlic and spices and continue cooking for 1 more minute.1 small yellow onion, 3 garlic cloves, 2 tsp dried parsley, 1 tsp dried thyme, 1 tsp dried rosemary
- Add in tomato paste and flour and stir to coat the onion evenly in it. Allow the flour to cook off for 1 minute. Then, slowly pour in the broth and Worcestershire sauce and stir.2 tbsp tomato paste, 2 tbsp AP flour, 1 ½ cups beef broth or stock, 1 tbsp Worcestershire sauce
- Add back in the cooked ground lamb and the frozen peas & carrots. Stir to coat in the sauce. Taste and adjust the amount of salt & pepper. Reduce heat to low and allow it to simmer for 5 minutes.kosher salt & black pepper, 1 ½ cups frozen peas & carrots
- Meanwhile, add boiling water and mashed potato packet to a large bowl and use a fork to stir until potatoes are moistened. Let stand for at least 1 minute.1 packet Idahoan Roasted Garlic Mashed Potatoes, 2 cups boiling water
- Bring a large pan to medium-high heat and add butter. Once melted, add garlic and cook for 30 seconds until fragrant. Add in the chopped kale and sauté for 2 more minutes, until wilted.1 tbsp butter, 3.5 oz chopped lacinato/dino kale, 3 garlic cloves
- Add kale and garlic mixture to the mashed potatoes, along with the green onion, sour cream and salt & pepper to taste. Stir with a spatula until combined.4 green onions, ¼ cup sour cream, kosher salt & black pepper
- Spread mashed potato mixture evenly over the top of the shepherd's pie skillet. Use a fork to create lines on top. Place skillet on a baking sheet to catch any overflow, and transfer to the oven to bake for 25 minutes. Optionally, switch to broil for a few more minutes at the end. Garnish with chopped chives, parsley or green onion and enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Idk if I’m missing it but I don’t see a temp to bake? I’m assuming 350F? Thanks!
Omg thank you for catching that! It should be 400F sorry about that!