Turkey and Ham Mash with Parsley Sauce (Irish)

irish-cottagepieturkeyham The filling is made with turkey, smoked ham, scallions and cabbage, all tossed in a rich parsley sauce. I pile creamy mashed potatoes on top and add some grated Irish cheddar to gild the lily. The cottage pie bakes in the oven until the filling is hot and bubbly, then goes under the broiler to brown the potatoes in spots. Serve with Guinness or red lemonade - and enjoy in the company of your favourite family and friends.

Parsley Sauce:
1 large bunch fresh parsley
3¼ cups whole milk, divided
2 bay leaves
1 small lemon
½ cup all-purpose flour, unbleached
8 Tbsp. (1 stick) butter, preferably Kerrygold
1 tsp. sea salt
½ tsp. white pepper, freshly cracked

Mashed Potatoes:
2½ lbs russet potatoes (4 large or 7 medium)
2 medium scallions
½ cup heavy cream, divided (optional)
2½ tsp. sea salt, divided
¾ cup whole milk
4 Tbsp. (½ stick) butter, preferably Kerrygold
½ tsp. white pepper, freshly ground
1 oz aged cheddar, Dubliner, or Parmesan cheese

Filling:
1 small or ½ medium green cabbage (~ 2 lbs)
1 medium bunch scallions
1 large clove garlic
12 oz cooked smoked ham or ham steak
1 lb turkey breast or tenderloins, uncooked, boneless
1½ tsp. sea salt, divided
1 Tbsp. extra-virgin olive oil
½ tsp. white pepper, freshly ground
butter, for the baking dish

Trim the bottom 2" from 1 large bunch parsley. Tie the trimmed stems together with kitchen twine, or wrap in cheesecloth and tie up into a bundle. Place the parsley stems, 3 cups of the whole milk and 2 bay leaves in a small saucepan. Bring to a simmer over low heat.

Turn off the heat. Cover and let the flavours infuse. Meanwhile, finely chop the leaves and tender stems from the remaining parsley until you have about 1 cup. Juice 1 small lemon until you have 1½ Tbsp.

Peel 2½ lbs russet potatoes and cut into 1" pieces. Transfer to a medium pot. Trim and halve 2 medium scallions and add to the saucepan. Add enough cold water to cover the potatoes, then add ¼ cup of the heavy cream if using and 1½ tsp. of the kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a lively simmer and cook until the potatoes are tender, 15-20 minutes. Meanwhile, start the filling.

Bring a large pot of water to the boil over medium-high heat. Meanwhile, halve, core, and cut 2 lbs green cabbage into ¼" shreds until you have 7 packed cups (~ 14 oz). Cut 1 medium bunch scallions crosswise into ½" pieces. Finely grate 1 large garlic clove. Cut 12 oz cooked ham into 1-inch chunks, removing any excess fat. Cut 1 pound turkey breast or tenderloin into 1" pieces.

Add 1 tsp. of the salt to the boiling water. Add the cabbage and cook for 2 minutes. Drain. Once cool enough to handle, transfer the cabbage to a clean kitchen towel or paper towels, wrap it up, and squeeze out the excess liquid with your hands. Return the cabbage to the pot and cook over medium heat, stirring occasionally, until slightly browned at edges and the moisture is evaporated, about 5 minutes. Transfer the cabbage to a plate; reserve the pot.

Place 4 Tbsp. unsalted butter and ¾ cup milk in a small microwave-safe bowl. Microwave until the butter is melted and the milk is warm, 1-2 minutes. (Alternatively, place in a small saucepan over medium-low heat for 2-3 minutes.)

When the potatoes are ready, drain and discard the scallions. Return the potatoes to the pot over low heat for 2 minutes, stirring regularly (this dries out potatoes and yields a fluffier mash). Remove the pot from the heat. Pour half of the butter-milk mixture and the remaining ¼ cup heavy cream if using over the potatoes and start mashing with a potato masher. Add the remaining butter-milk mixture in 2 Tbsp. increments, using a fork to beat, until smooth and creamy. Season with the remaining 1 tsp. salt and ½ tsp. white pepper.

Arrange a rack in the top third of the oven and heat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Remove, but reserve, the parsley stem bundle and bay leaves from the infused milk. Melt 1 stick unsalted butter in a medium saucepan over medium heat. Add ½ cup all-purpose flour and cook, stirring continuously for 2 minutes. Add 1 tsp. salt and ½ tsp. ground white pepper.

Increase the heat to medium-high. While whisking continuously, slowly pour in the infused milk and whisk until smooth. Add the parsley stem bundle and bay leaves. Reduce the heat to medium-low heat and simmer, stirring occasionally, until thickened, about 5 minutes.

Discard the parsley bundle and bay leaves. Reserve 2 Tbsp. of the chopped parsley for serving and stir the remaining parsley into the sauce. Simmer, stirring occasionally, until very thick, about 5 minutes. Remove the saucepan from the heat. Stir in 1 Tbsp. of the lemon juice.

Heat 1 Tbsp. olive oil in the pot the cabbage was cooked in (no need to wash) over medium-high heat until shimmering. Add the turkey in a single layer and cook, stirring occasionally, until just cooked through and the edges are browned, about 5 minutes. Reduce the heat to medium. Add the scallions and garlic and cook, stirring continuously, until garlic is fragrant and the scallions have softened slightly, 2-3 minutes.

Add the ham and cabbage, season with ½ tsp. kosher salt and ½ tsp. ground white pepper, and cook until all moisture has evaporated, 3-5 minutes. Remove the pot from the heat. Add 2 cups of the parsley sauce (it may have thickened significantly) and stir to combine; reserve the remaining sauce for serving.

Coat a 2½ qt baking dish (or a deep 9x9" baking pan) with butter. Transfer the cabbage filling to the baking dish and spread into an even layer. Spoon the mashed potatoes on top and spread to cover the filling. Use either a spoon to make swirls or a fork to make striped patterns on the surface (this creates a crispy texture).

Hold a box grater or microplane over the potatoes and finely grate 1 oz aged cheddar, Dubliner, or Parmesan cheese over the potatoes to cover the surface. Place the baking dish on a baking sheet.

Bake until the cheese is melted and the topping is golden-brown, about 35 minutes. For an extra-crispy topping, broil on high heat for 3-5 minutes. Let rest for 10 minutes before serving.

Rewarm the remaining parsley sauce in the microwave for 1-2 minutes. (Alternatively, simmer in a small saucepan over medium-low heat for 2-3 minutes.) If the sauce is too thick, thin it out with up to ¼ cup of the remaining milk. Taste the sauce and season with the remaining ½ Tbsp. lemon juice, kosher salt, or ground white pepper as needed.

Sprinkle the cottage pie with the remaining 2 Tbsp. parsley. Serve with the parsley sauce.

Makes 6-8 servings.

Cook's Notes:

Pepper: White pepper is traditional in Irish cooking, but you can substitute it with freshly ground black pepper if desired.
Turkey: 12 oz cooked turkey breast can be substituted for the uncooked, although the texture may be drier.
Make-Ahead: The mashed potatoes and filling can be made up to 1 day ahead and refrigerated in separate airtight containers. When ready to cook, make the parsley sauce and assemble the cottage pie. It will need 10-15 minutes additional bake time.
Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat in a 375°F (190°C/170°C fan, Gas Mark 5) oven in a covered baking dish until warmed through, about 30 minutes if refrigerated and 60 minutes if frozen.