Irish Colcannon Bake


5-6 medium potatoes (peel and cut into large chunks)
1 1/2 cups chopped kale (pack the measuring cups full)
4-5 green onions (chopped)
1 Tbsp Leek Flakes
1/4 cup salted butter (cubed)
1/4 cup whipping cream
1/4 tsp Sea Salt, Coarse
1/4 tsp Black Pepper, Coarse Ground
1 tbsp olive oil (our Leek Olive Oil is a good choice)
6 Polish or English sausages (cut into 2 inch pieces)
1 large onion (sliced)
2 tbsp all purpose flour 
2 cups + 1 tbsp beef stock 
1 cup sliced mushrooms
1 cup fresh or frozen peas
1 tsp Col. Pabst Worcestershire Sauce
1 Bay Leaf

Preheat oven to 400° F.

On the stove, boil the peeled and cut potatoes for about 15 minutes (until tender). While the potatoes are cooking, put the kale, green onions, and leek flakes in a small pan with 1/4 cup water, put a lid on the pan and heat on high for 3 minutes (until just softened). Remove from heat and drain any liquid from the kale and onions.

Once the potatoes are tender, drain and mash them. Stir in the butter, whipping cream, salt, pepper ,and kale/onion mixture. Set aside.

Heat olive oil in a large pan and add sausages. Brown all sides on medium-high heat, then reduce to medium heat. Remove sausages and add sliced onions. Cook the onions, constantly stirring, for 10 minutes (until caramelized). Stir in the flour, add the bay leaf, and add beef stock a little at a time until the mixture is the consistency of a thick gravy. Add sausages back to pan, along with mushrooms, peas, Worcestershire, bay leaf, and a pinch of salt and pepper. Stir together until warm, then transfer to a baking dish and remove the bay leaf.

Top with the potato/kale mixture, and use a fork to to create a rough texture on top so parts crisp in the oven. Cook 20-25 minutes until the edges bubble and the top starts to brown.