Recipe: Cottage pie with Irish stout for St Patrick's Day

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.

By Natalie Walker
Wednesday, 6th March 2019, 3:47 pm
Cottage pie with Irish stout
Cottage pie with Irish stout

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.


500g Maris Piper potatoes, peeled and cut into chunks

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150ml full fat milk

150g cold butter, diced

200g savoy cabbage, thinly sliced

Salt and freshly ground black pepper


1. 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.

2. Drain the potatoes and squeeze them through a potato ricer back into the pan.

3. 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.

4. 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).


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. 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

2. 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.

3. 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.