Cabbage and Bacon Pie

Serves
serves 6-8

CHRISTOPHER HIRSHEIMER

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

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 lb. baked ham, diced

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Instructions

Step 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.

Step 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.

Step 3

Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.

Step 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.

Step 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 1⁄2" star tip, if you like. Bake until bubbling hot and golden on top, 30–35 minutes.