Colcannon‑Topped Lamb & Beef Meat Pie-CC
Brunch, Main Dish • Beef, Lamb, Potatoes, Vegetable
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Ingredients
- MEAT FILLING
- ½ lb lamb mince
- ½ lb beef mince
- 1 Tbsp oil or butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1½–2 cups frozen mixed vegetables
- 1 Tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- ½ tsp rosemary (optional)
- Black pepper, to taste
- Salt, to taste
- TOPPING
- 3–4 cups leftover colcannon
- Extra butter or milk, if needed to loosen
Directions
- Preheat oven to 375°F (190°C).
- Heat oil or butter in a skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic; cook 30 seconds.
- Add lamb and beef mince. Cook until browned; drain excess fat.
- Stir in tomato paste, Worcestershire, thyme, rosemary, pepper, and salt.
- Add frozen vegetables and stock. Simmer 10–12 minutes until thickened.
- Spoon filling into a baking dish.
- Spread colcannon evenly over the top; rough up with a fork.
- Bake uncovered 25–30 minutes until bubbling and lightly golden.
- Rest 10 minutes before serving.
Notes
- If colcannon is stiff, mix in a splash of milk or melted butter.
- Freezes well after baking.
- Optional: broil 2–3 minutes for extra browning.
- Variations
- Cheesy top: Mix grated cheddar into the colcannon
- Pub‑style: Add a splash of stout to the filling
- Pastry version: Spoon filling into a pie dish and top with puff pastry instead of colcannon
