Cottage Pie with Irish stout and Colcannon Topping

Chef Terry Edwards, known for his best-selling book Feeding Friends, has created a recipe for a Cottage pie with Irish stout and Colcannon topping 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: sustainable Irish Beef, Irish stout and a Colcannon mash topping, making it the perfect St. Patrick’s Day dish.



For the Topping

  • 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

For the Pie

  • 750g of lean minced Irish beef
  • 1 tbls of plain flour
  • 2 finely chopped onions
  • 2 medium carrots diced
  • 200g peas
  • 1 tsp chopped garlic
  • 750ml dark beef stock
  • 750ml Irish Stout
  • good pinch of picked thyme leaves
  • splash of rapeseed oil
  1. For the Topping
  2. 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.
  3. Drain the potatoes and squeeze them through a potato ricer back into the pan.
  4. 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.
  5. Place the pan of potatoes over a medium heat and gradually beat in the butter until smooth, then add 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 to spice it up).
  6. For the Pie
  7. 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 5 minutes
  8. Add your flour and stir well for 1 minute before adding your stock and stout and allowing to cook for 2 hours over a low heat.
  9. 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.
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