Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.
- 6 russet potatoes peeled and quartered
- 14 tbsp. butter
- 6 tbsp. flour
- 5 cups milk
- 2/3 cup chopped fresh parsley
- Salt and freshly gound black pepper
- 1 head savoy cabbage chopped
- 1 cup beavy cream
- 2 scallions trimmed and finely chopped
- 1 1/2 lbs. baked ham diced
1. Preheat oven to 400º. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30-35 minutes.
2. Meanwhile, melt 6 tbsp. 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, 8-10 minutes. Add parsley and salt and pepper to taste and set aside.
3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.
5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potates through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30-35 minutes.