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Ingredients
  • subheading: Colcannon:
  • 2 cups Cabbage, cored and shredded
  • 2 ½ pounds Russet potatoes, peeled and cut Into 2 inch pieces
  • 1 cup Leeks, white and light green parts, washed and sliced
  • ½ cup Milk
  • Salt and pepper, to taste
  • 5 tablespoons Butter, cut into small pieces
  • subheading: Shepherd's Pie:
  • 1 ½ pounds lamb or lean ground beef or turkey
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 1 cup red wine
  • 2 teaspoons corn starch
  • ¼ cup cold beef stock
  • ⅔ cup garden green peas
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