St. Patrick's Day: Cabbage and Bacon Pie
Source of Recipe
Saveur
Recipe Introduction
"In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham."
List of Ingredients
6 russet potatoes, peeled and quartered
14 Tbsp butter
6 Tbsp flour
5 cups milk
2/3 cup chopped fresh parsley
Salt and freshly ground black pepper
1 head savoy cabbage, chopped
1 cup heavy cream
2 scallions, trimmed and finely chopped
1-1/2 pounds baked ham, dicedRecipe
Preheat oven to 400 degrees. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat, until soft, 30 to 35 minutes.
Meanwhile, melt 6 tablespoons of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8 to 10 minutes. Add parsley and salt and pepper to taste, and set aside.
Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
Drain potatoes, return them to the pot, and mash until smooth. Stir in cream, the remaining 8 tablespoons butter, scallions, and salt and pepper to taste, and set aside.
Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping through a pastry bag fitted with a 1/2-inch star tip, if you like. Bake until bubbling hot and golden on top, 30 to 35 minutes.
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