Colcannon Cottage Pie

Colcannon Cottage Pie


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Always refer to the product label for the most accurate ingredient and allergen information.

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

450 grams


100 grams


240 grams

Beef Mince

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

60 grams

Cheddar Cheese


22 grams

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)2676 kJ
Energy (kcal)640 kcal
Fat30.0 g
of which saturates15.0 g
Carbohydrate52 g
of which sugars9.0 g
Dietary Fiber7 g
Protein42 g
Cholesterol0 mg
Salt1.86 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Measuring Cups
Potato Masher
Oven dish
Instructionsarrow up iconarrow up icon
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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 1/2 tsp of salt and the potatoes. Cook for 7-8 mins, then add the kale to the pan. Cook for a further 5-8 mins until the potatoes and kale are tender. TIP: the potatoes are cooked through when you can easily slip a knife through.


Meanwhile heat a drizzle of oil in a large frying pan on a medium heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. While the beef cooks, 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 and thinly slice the spring onions. 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 thick sauce, 5 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.


When cooked, drain the potatoes and kale 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!