Ingredients

• 3–4 quarts cold water
• 1 tablespoon kosher salt
• 3 medium russet potatoes (about 1 ½ lb)
• ¾ bunch fresh kale
• ¾ cup Organic Valley Whole Grassmilk
• 4 oz salted Kerrygold Pure Irish Butter
• ½ teaspoon pepper

Steps

1. Place water, salt, and whole potatoes in large Dutch oven and bring to a boil on high. Cover and boil 35–40 minutes until potatoes are fork-tender.
2. Meanwhile, remove kale leaves from stems (4 oz). Remove potatoes from Dutch oven (reserve water) and set aside to cool slightly. Add kale to boiling water and blanch 4 minutes; drain well, then chop coarsely.
3. Combine milk, butter, and pepper in medium microwave-safe bowl. Microwave on HIGH 1–2 minutes until butter is melted and mixture is hot.
4. Peel potatoes and discard skins. Place potatoes back in empty Dutch oven and mash while slowing adding warm milk mixture. Stir in kale and cook colcannon on medium until heated through; serve.

Ingredients

• 1 medium yellow onion
• 3 medium carrots
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 4 oz salted Kerrygold Pure Irish Butter
• 1 tablespoon chunky garlic stir-in paste
• 6 tablespoons flour
• 1 ½ cups stout beer
• ½ cup Kitchen Basics Original Beef Bone Broth
• 6 oz sliced portabella mushrooms
• 8 oz top sirloin steak
• 2 teaspoons mixed-up salt
• ½ teaspoon pepper
• 1 Pillsbury Premade Refrigerated Pie Crust
• Parchment paper

Steps

1. Preheat oven to 400°F. Cut onions and carrots into ½-inch pieces; chop rosemary, thyme, and sage coarsely.
2. Melt butter in large sauté pan on medium-high 2–3 minutes. Add onions, carrots, rosemary, thyme, sage, and garlic paste; cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in flour and continue cooking 1–2 minutes, stirring continuously, until flour is blended and smooth.
3. Add beer and broth slowly, whisking until well blended. Bring to a simmer, then reduce heat to medium; cook 2–3 minutes, stirring occasionally, until thickened. Remove pan from heat and let cool slightly.
4. Chop mushrooms; cut beef into bite-size pieces (wash hands). Add beef, mushrooms, mixed-up salt, and pepper to pan; stir until well blended. Transfer beef mixture to 9 ½-inch round glass pie dish. Unroll pie crust on top of beef mixture; press crust onto edges of pan to seal (create design on edges if desired).
5. Line baking sheet with parchment paper. Cut 5 slits in top of pie crust to vent; place pie dish on baking sheet. Bake 45–50 minutes until crust is browned and beef is 145°F. Remove from oven and let cool 10 minutes before slicing. Serve with Colcannon.