Colcannon Cottage Pie

with Kale and Cheese

This Colcannon Cottage Pie with Kale and Cheese recipe packs some serious flavour and is an ideal weeknight dinner option!

View Instructions

Servings

2

Ready In:

45 minutes

Calories:

642 kcal per serving

Good For:

1 of your 5 a day

With Kale and Cheese

Colcannon Cottage Pie

Per Serving:

Energy (kJ/kcal) – 2686/642

Fat (g) – 30

Sat. Fat (g) – 14

Carbohydrates (g) – 56

Sugars (g) – 11

Fiber (g) – 6

Protein (g) – 40

Cholesterol (mg) – 0

Salt (g) – 2.1

Ingredients

  • 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

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.

Step by Step Instructions

Step 1: Start the Prep

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: Cook the Meat

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: Cook the Veg

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: Make the Colcannon

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: Assemble Everything

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: Finish and Serve the Dish

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

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