Cottage Pie with Colcannon Topping
This cottage pie features a savory ground beef base crowned with Irish colcannon—a buttery mashed potato topping enriched with bacon, sautéed cabbage, and shallots, then finished under a golden cheese crust.
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This cottage pie features a savory ground beef base crowned with Irish colcannon—a buttery mashed potato topping enriched with bacon, sautéed cabbage, and shallots, then finished under a golden cheese crust.
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In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spatula. Season with salt and pepper to taste. Once cooked, drain any excess fat and set aside.
Place boiled and drained potatoes in a large bowl. Add butter and mash until smooth.
In a separate large skillet, cook the chopped bacon until crispy.
Remove the cooked bacon from the skillet and set aside on a paper towel-lined plate, reserving the bacon grease in the pan.
Add the chopped cabbage and minced shallot to the skillet with the reserved bacon grease. Sauté until the vegetables are tender and lightly caramelized.
Add the cooked cabbage and shallot mixture to the mashed potatoes.
Add the crispy bacon to the potato mixture and stir everything together to create the Colcannon topping.
Preheat your oven to 375°F (190°C).
Spread the cooked ground beef in an even layer in the bottom of a 9x13 inch baking dish.
Top the beef layer with the Colcannon potato mixture, spreading it evenly to cover the meat.
Sprinkle the shredded cheese evenly over the top of the potatoes.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let the Cottage Pie rest for a few minutes before serving.
Store cooled cottage pie covered in the refrigerator for up to 4 days; reheat at 350°F until warmed through, about 20 minutes.
Yes. Assemble the pie up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to the baking time if baking from cold.
Cottage pie uses ground beef; shepherd's pie uses ground lamb. This recipe is cottage pie with an Irish colcannon twist.
Red potatoes work but will yield a chunkier, less creamy texture. Russets mash smoothly and absorb butter better.
Bake until the cheese is melted and golden brown, typically 25–35 minutes at 375°F. The filling should bubble at the edges.
Yes. Freeze unbaked for up to 3 months. Bake from frozen, adding 20–25 minutes to the cooking time.
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