Cottage Pie with Colcannon Topping

In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spatula. Season with salt and pepper to taste. Once cooked, drain any excess fat and set aside.

Place boiled and drained potatoes in a large bowl. Add butter and mash until smooth.

In a separate large skillet, cook the chopped bacon until crispy.

Remove the cooked bacon from the skillet and set aside on a paper towel-lined plate, reserving the bacon grease in the pan.

Add the chopped cabbage and minced shallot to the skillet with the reserved bacon grease. Sauté until the vegetables are tender and lightly caramelized.

Add the cooked cabbage and shallot mixture to the mashed potatoes.

Add the crispy bacon to the potato mixture and stir everything together to create the Colcannon topping.

Preheat your oven to 375°F (190°C).

Spread the cooked ground beef in an even layer in the bottom of a 9x13 inch baking dish.

Top the beef layer with the Colcannon potato mixture, spreading it evenly to cover the meat.

Sprinkle the shredded cheese evenly over the top of the potatoes.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Let the Cottage Pie rest for a few minutes before serving.