Experience a unique, flavour-packed culinary journey with this Colcannon Cottage Pie with Kale and Cheese recipe. Brimming with comforting, homely flavours and topped with a delightful twist, this dish is not only an ideal weeknight dinner option but also a sure-fire way to elevate your usual dinner routine!
Traditionally loved for its satisfying meaty base and creamy potato topping, this recipe adds an innovative twist by incorporating the elements of Colcannon – a classic Irish dish of mashed potatoes and kale or cabbage. The result is a comforting, richly-flavoured cottage pie that carries an unexpected depth of taste from the kale, resulting in a complex and thoroughly enjoyable eating experience.
The kale imparts a subtle earthy flavour and a pleasing texture contrast to the soft and creamy potatoes, while also adding a nutritional boost to the dish. It provides a touch of vibrancy to the dish, both in terms of colour and flavour, which is beautifully contrasted by the meaty filling beneath.
A generous topping of cheese adds a layer of indulgence to the pie. As it melts in the oven, it creates a golden, bubbling surface that’s both visually appealing and irresistibly tasty. The cheese not only adds a rich, creamy dimension to the dish but also a slightly crispy texture, making each bite of the pie a celebration of flavours and textures.
Despite the complexity of its flavours, this Colcannon Cottage Pie with Kale and Cheese recipe is surprisingly easy to prepare, making it a perfect choice for a weeknight dinner. It’s a fantastic way to bring the family together over a warm, comforting meal that’s packed with serious flavour and wholesome ingredients.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Measuring Jug, Saucepan, Grater, Garlic Press, Colander, Potato Masher, Wooden Spoon and a Large Frying Pan.
- 1 Pack of Potatoes
- 240g Beef Mince
- 1 Onion
- 1 Spring Onion
- 1 Tbsp Red Wine Jus Paste
- 100g Kale
- 1 Carrot
- 1 Garlic Clove
- 60g Cheddar Cheese
- 200ml Water for the Sauce
Step 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 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.
Step 2: 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. Break the mince up with a spoon as it cooks.
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 the spring onions then slice thinly.
Grate the cheddar.
Step 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 thick sauce, 5 mins.
Season to taste with salt and pepper.
Step 4: 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.
Step 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.
Step 6: Once the pie is bubbling hot and the cheese melted, carefully remove from the oven and share between your plates. Enjoy!