Meatball and Colcannon Pie


Meatball and Colcannon Pie

  • 15 minutes
  • 50 minutes
  • 4 serves


85g (3oz) unsalted butter
1 onion, chopped
1 leek, trimmed and thinly sliced
2 carrots, peeled and diced
2 tsp plain flour
450ml (16fl oz) vegetable stock
227g can chopped tomatoes
2 tsp Worcestershire sauce
395g pack Scan Swedish meatballs
900g (2lb) potatoes, peeled and cut into chunks
100g (4oz) green outer leaves of a Savoy cabbage, shredded
50g (2oz) Mature Cheddar cheese, grated


Melt 25g (1oz) butter in a large frying pan and fry the leek, onion and carrots for 5-6 minutes stirring occasionally until the vegetables are softened but not coloured. Sprinkle over the flour and cook for 20-30 seconds stirring well.

Pour over the stock, chopped tomatoes and Worcestershire sauce. Bring to the boil and stir in the meatballs. Cover and simmer for 15 minutes.

Preheat the oven to 200° F/fan oven 180° C/Gas mark 6. Meanwhile, cook the potatoes in a pan of lightly salted water 12-15 minutes until tender. Drain well and cover.

Cook the cabbage in a separate pan of lightly salted boiling water for 5 minutes until tender. Drain and set aside.

Mash the potatoes with the remaining butter until smooth. Season to taste with salt and freshly ground black pepper. Stir in the cooked cabbage.

Spoon the meatball mixture into an ovenproof dish. Place spoonfuls of the potato mixture over the top to cover. Scatter over the cheese and bake for 25 minutes until golden.

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