Colcannon cottage pie recipe

Heat a large casserole dish or ovenproof pan on medium-high heat with 1 tbsp olive oil. Add the beef mince (500 g) and cook for 10 minutes, until browning. Add the soffritto (150 g), and cook for 5 minutes. Add the mixed herbs (1 tsp), tomato purée (2 tbsp) and flour (2 tbsp). Stir well to combine, then add the red wine flavour pot (1), beef bone broth (3 pieces) and 300ml of water. Simmer for 5 minutes, until thickened.

Meanwhile, fluff up the colcannon mashed potato (900 g) with a fork and mix through the bacon pieces (55 g). Preheat the oven to 200°C/180°C fan/gas mark 6.

Top the beef mince with the colcannon in an even layer, followed by the grated cheddar (100 g). Bake for 20-25 minutes, until golden brown on top.

Meanwhile, bring a saucepan filled with hot water to boil. Add the peas (200 g) and cook for 2 minutes and then drain. Return to the pan and mix with the garlic and herb butter (2 pieces). Serve alongside the pie.