Colcannon Cottage Pie
with Cheddar and Kale
This Colcannon Cottage Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
100
Kale
240
Beef Mince
1
Carrot
1
Red Onion
1
Garlic Clove
1
Spring Onion
60
Mature Cheddar Cheese
(Contains Milk)
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water on to boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Once boiling, add the potatoes to the water and cook for 7-8 mins, then add the kale to the pan. Submerge the kale in the boiling water and cover with a lid. Cook until tender, 6-8 mins. 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 medium-high heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. While the beef cooks, trim the carrot and quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the red 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, drain and discard any excess fat. Add the onion and carrot to the mince, then cook until softened, 4-5 mins. Stir in the garlic and cook for 1 min more. Stir in the water for the sauce (see ingredients for amount) and red wine jus paste, then bring to the boil. Lower the heat and simmer until the sauce is glossy and thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Season to taste with salt and pepper.
When the potatoes and kale are cooked, drain them in a colander. Return to the pan with a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the spring onion and half the Cheddar, then season to taste with salt and pepper.
Transfer the beef mixture to an appropriately sized ovenproof dish. Top with an even layer of colcannon and sprinkle over the remaining cheese. When the oven is hot, bake on the top shelf until the cheese is melted and bubbling, 15-20 mins.
When ready, carefully remove the colcannon shepherd's pie from the oven and share between your plates. Enjoy!
