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Colcannon Cottage Pie

Colcannon Cottage Pie

with Cavolo Nero Mash

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.

Allergens:
Milk

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

100

Chopped Cavolo Nero

1

Red Wine Jus Paste

1

Onion

1

Garlic Clove

60

Mature Cheddar Cheese

(Contains Milk)

1

Spring Onion

1

Carrot

450

Potatoes

Not included in your delivery

200

Water for the Sauce

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Nutritional information

Energy (kcal)659 kcal
Energy (kJ)2757 kJ
Fat32 g
of which saturates15 g
Carbohydrate56 g
of which sugars11 g
Protein41 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Garlic Press
Grater
Grill Pan
Sieve
Potato Masher
Oven dish
Plate

Instructions

Get Started
1

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.

Prep
2

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.

Cook the Veg
3

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.

Make the Colcannon
4

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.

Assembly
5

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.

Time to Serve!
6

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