Cabbage and Bacon Pie

Cabbage and Bacon Pie
Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham. Get the recipe for Cabbage and Bacon Pie »Christopher Hirsheimer

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
Yield: serves 6-8

Ingredients

  • 6 russet potatoes, peeled and quartered
  • 14 tbsp. butter
  • 6 tbsp. flour
  • 5 cups milk
  • 23 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 12 lb. baked ham, diced

Instructions

  1. Preheat oven to 400°. 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 potatoes through a pastry bag fitted with a 12" star tip, if you like. Bake until bubbling hot and golden on top, 30–35 minutes.