HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconColcannon Cottage Pie
Colcannon Cottage Pie

Colcannon Cottage Pie

with Cavolo Nero Mash

Read more

Our warming Colcannon Cottage Pie is a delicious twist on this Irish favourite. Creamy colcannon is a traditional Irish dish of mashed potato and kale and was originally served in a dish with a dip in the centre that was filled with melted butter. In this dish, we’ve used cavolo nero (a variety of kale) and stirred through spring onion and cheddar cheese for an added kick of flavour.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)

Cavolo Nero

240 grams

Beef Mince

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

2 block(s)

Mature Cheddar Cheese


1 pot(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate56 g
of which sugars11.0 g
Protein41 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Potato Masher
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Put a large saucepan of water on to boil. Chop the potatoes (no need to peel) into 2cm chunks. Once the water is boiling, add 0.5 tsp of salt and the potatoes. Cook for for 7-8 mins, then add the cavolo nero to the pan. Cook for a further 5-8 mins until the potatoes and cavolo nero are tender. TIP: the potatoes are cooked through when you can easily slip a knife through.


Heat a drizzle of oil in a large frying pan on a medium heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break the mince up with a spoon as it cooks. Meanwhile, trim the carrot and quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Grate the cheddar.


Once the mince is browned, add the onion and carrot and cook until softened, 4-5 mins. Next stir in the garlic and cook for a further minute. Add the water (see ingredients for amount) and red wine jus paste. Bring to the boil and reduce the heat to simmer until you have a glossy sauce, 5 mins. Season to taste with salt and pepper.


When cooked, drain the potatoes and cavolo nero in a colander. Return to the pan and mash with a potato masher until smooth. Stir through the spring onion and half of the cheddar and season to taste with salt and pepper. TIP: Add some milk and butter if you have any.


Transfer the beef mix to an ovenproof dish (we used a 20x20cm dish for 2). Top evenly with the colcannon and sprinkle over the remaining cheddar. Bake on the top shelf of your oven until the cheese has melted and starting to brown, 15-20 minutes.


Once the pie is bubbling hot and the cheese melted, carefully remove from the oven and share between your plates. Enjoy!