COLCANNON COTTAGE PIE

Colcannon Cottage Pie combines a rich beef mince filling with a creamy and cheesy colcannon mash topping. This savoury pie is the perfect comfort food for a cosy family dinner.

PREP 20m

COOK 45m

TOTAL 1h 5m

SERVES 4

Ingredients-

Filling:

  • 2 tbsp oil

  • 1 onion, finely diced

  • 3 carrots, peeled and finely diced

  • 6 garlic cloves, grated

  • 2-3 rashers of smoked bacon

  • Splash of red wine (optional)

  • 250g beef mince

  • 2 beef Oxo cubes

  • 1 tbsp tomato purée

  • 1 tbsp plain flour

  • 1 tbsp Worcestershire sauce

  • 1/2 tsp oregano

  • 400ml water

Mash:

  • 6-8 medium potatoes

  • 2 spring greens or cabbage

  • 200g medium Cheddar cheese

How to-

Filling:

  1. Peel and boil your potatoes in salted water.

  2. In a large pan, heat the oil and sauté the finely diced onion and carrots.

  3. Add the grated garlic and smoked bacon, cooking until softened.

  4. Stir in the beef mince, breaking it up as it cooks.

  5. Once the beef is cooked, add the tomato purée, beef Oxo cubes, and optional red wine (if using). Allow it to simmer.

  6. Add the plain flour and cook for 5 minutes, allowing the mixture to thicken.

  7. Pour in the water and mix well. Leave the mixture to simmer while you prepare the mash and blanch the spring greens.

Mash:

  1. Mash the boiled potatoes.

  2. Blanch the spring greens (or cabbage) in the same water you used for the potatoes for 3 minutes, then drain.

  3. Mix the mashed potatoes with the blanched spring greens and Cheddar cheese. Add freshly ground black pepper to taste.

Assembling and Baking:

  1. Preheat your oven to 175°C (347°F).

  2. Construct the cottage pie by placing the beef mince filling at the bottom of a baking dish.

  3. Top the filling with the colcannon mash mixture, and add a little Cheddar cheese on top.

  4. Bake in the preheated oven for 45 minutes, or until the top is golden and the pie is heated through.