Golden Colcannon pie (Irish)

The lovely staple of Irish homes, Colcannon, but made into a round pie with egg and breadcrumbs and baked until golden and renewed (this is an effective way of using left-over Colcannon to make it yummy again). Serve warm, as a side or on its own. Enjoy :)
Note: the way we made it here was from scratch, without using up left-over mash. If you already have some Colcannon on your hands, just mix it with egg and dust with breadcrumbs and bake it (skip the part shown below where we make it firsthand). 
Recipe source: here.

Last year: New potatoes and radish salad with creamy poppy seed dressing.
Two years ago: Grapefruit-mint cooler (raw vegan).
Three years ago: Vanilla extract.
Four years ago: Baby making and no cooking. :)



Ingredients (for a 23 cm tin):

• 800 g potatoes
• 150 g mixed cabbage leaves (kale and red cabbage, for example)
• 3 scallions (spring onions)
• a little milk, just enough to mash the potatoes
• a knob of butter (plus extra for greasing the tin)
• 1 egg
• 2-3 tablespoons of breadcrumbs
• salt and pepper to taste

Preheat oven to 180 degrees C. Grease a 23 cm cake tin with butter all over and dust it with the breadcrumbs.
Boil the potatoes. Mash them with butter, milk, salt and pepper.

Add the egg to the mix.

Mix well and also add the chopped scallions and cabbage leaves. Mix again. Transfer the mash to the baking tin and level it. Put it in the preheated oven:

Bake it for 35-40 minutes. Take out and allow it to rest for 5 minutes, then flip it over on a serving plate. Slice and dig in! :)