Cottage Pie with Irish Stout and Colconnan Topping
Chef Terry Edwards has created a recipe for the ultimate comfort food that’s sure to go down well with your dinner guests this St. Patrick’s Day. Terry’s version of the classic cottage pie uses traditional Irish ingredients.
- Colcannon for the top of the pie:
- 500g Maris Piper potatoes, peeled and cut into chunks
- 150ml full fat milk
- 150g cold butter, diced
- 200g savoy cabbage, thinly sliced
- Salt and freshly ground black pepper
- Pie filling:
- 750g lean minced Irish beef
- 1 tbsp plain flour
- 2 onions, finely chopped
- 2 medium carrots, diced
- 200g peas
- 1 tsp garlic, chopped
- 750ml dark beef stock
- 750ml Irish Stout
- good pinch of picked thyme leaves
- splash of rapeseed oil
- Place the potatoes in a large pan of salted water and bring to the boil. Cook for about 15–20 minutes, or until the potatoes are tender when pierced with a knife.
- Drain the potatoes and squeeze them through a potato ricer back into the pan.
- In a separate pan, bring the milk to the boil and add the finely sliced cabbage. Cook for a couple of minutes until the cabbage is tender.
- Place the pan of potatoes over a medium heat and gradually beat in the butter until smooth, then add the milk and cabbage into the potatoes and mix thoroughly. Season with salt and pepper (if you like spice – give it a really good hit of black pepper).
- In a large heavy based pan over a high heat add your oil and fry your Irish beef mince until golden brown then add your garlic, onion and carrot and cook for a further five minutes
- Add your flour and stir well for a minute before adding your stock and stout and allowing to cook for two hours over a low heat.
- Once cooked and thickened add your peas, stir well and transfer into a suitable roasting pie tin before adding the colcannon mash topping and popping into a preheated oven until crispy on top.
Recipe courtesy of Bord Bia Irish Food Board.