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Colcannon Cottage Pie

Colcannon Cottage Pie

with Cheddar and Kale

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This Colcannon Cottage Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family FriendlyUnder 650 calories

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

450 grams


100 grams


240 grams

Beef Mince

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

60 grams

Mature 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)2694 kJ
Energy (kcal)644 kcal
Fat31.0 g
of which saturates15.0 g
Carbohydrate53 g
of which sugars9.0 g
Protein40 g
Salt1.8 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
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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!