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Irish Chicken Cottage Pie

Lean into Green this St. Patrick’s Day with Irish Chicken Cottage Pie

A perfect blend of fresh ingredients and comfort food that’s nothing less than jig-worthy!

Irish Chicken Cottage PieWhile historically, St. Patrick’s Day honored St. Patrick as the patron saint of Ireland, many modern St. Patrick’s Day traditions were born in the United States. Americans have made the color green synonymous with the Emerald Isle and St. Patrick’s Day fanfare. Every March 17, we become honorary Irish for a day and celebrate by infusing green into just about everything, from green shakes to green beer, and green clothing. All while sporting shamrocks. Even the city of Chicago dyes its river green to celebrate its Irish heritage.

Being a chicken company doesn’t mean we can’t partake in the merrymaking, too. While most of us think of lamb stew or corned beef and cabbage when it comes to Irish fare, chicken has risen to become the most consumed meat in Ireland—just like it is here. So, to celebrate a holiday that many of us have fun with no matter our heritage, we thought it fitting to bring our own Irish twist to the party, with this delicious Irish Chicken Cottage Pie recipe.

Made with fresh vegetables like red onion, carrots, and sweet red bell pepper, this recipe also has its lion’s share of greens with cabbage, Brussel sprouts, celery, peas, and fresh sage. And, with lean protein like chicken, it lightens up a traditional cottage pie to make it much healthier than it would be, if prepared with red meat. Even better, it can be made with either buttered, mashed potatoes, or a traditional Irish Colcannon, which is buttered, mashed potatoes with green cabbage folded into it. That’s how we tried it and loved it! We hope you do, too.


2 Tbsp. butter (or Irish butter, if you can find it)
6 Tbsp. chopped red onion
1 rib of celery, chopped
1/2 cup carrots, chopped
1 cup Brussel sprouts, chopped
1/2 cup sweet red bell pepper, chopped
1/2 cup frozen peas
1 to 2 garlic cloves, peeled and minced
2 cups cooked, shredded chicken
1-1/2 cup chicken broth
3 tsp. cornstarch
Fresh sage leaves, chopped, to taste
2 cups buttered, mashed potatoes or Colcannon (see recipe included), with salt and pepper to taste
2/3 to 1 cup shredded sharp cheddar cheese


1) Preheat oven to 375F.
2) Prepare buttered, mashed potatoes or Colcannon (see recipe).
3) Add the butter to a medium saucepan and melt over medium heat. Next, add onion and garlic, and sauté until onion is soft and translucent.
4) Stir in the celery and carrots, and cook for a few minutes, until softened
5) Add the Brussel sprouts and sweet red bell pepper and cook for a few minutes softened.
6) Add shredded chicken and 1-1/4 cup of chicken broth.
7) Meanwhile, whisk the cornstarch with the remaining 1/4 cup of chicken broth, in a small dish. Slowly add the mixture to the saucepan, stirring until thickened.
8) If needed, add a bit of the mashed potatoes or Colcannon to thicken.
9) Season to taste with chopped, fresh sage, salt, and pepper.
10) Pour mixture into an oven safe casserole dish. Top with potatoes or Colcannon, spreading to completely cover the mixture.
11) Sprinkle sharp cheddar cheese on top. Bake for about 20 minutes, or until cheese is nicely melted, and the chicken mixture is hot and bubbly.
12) Serve warm and enjoy!!


About 2 pounds red or golden potatoes, peeled and cut
4 Tbsp. butter
2 cups chopped red onion
4 slices lean bacon, cooked but still floppy, chopped
5 cups finely chopped green cabbage, about 1/2 small head
4 Tbsp. whole milk
Salt and ground pepper, to taste

1) Peel and chop potatoes and put them into a saucepan. Cover with water, bring to a boil, and cook until tender. Drain the water, and place potatoes into a medium sized bowl.
2) Add 1 Tbsp. butter on top, and then put the rest of the butter into the saucepan and melt over medium heat.
3) Add onion and cooked bacon, cover, and cook for several minutes, stirring frequently until onion is soft.
4) Add the cabbage and cook an additional 5 minutes longer. Alternate between covering the pan and lifting the cover to stir every minute or so, until cabbage is partly tender with a bit of a crunch.
5) Mash potatoes, adding milk to moisten as needed.
6) Stir the cabbage mixture into the potatoes, and season to taste with salt and ground pepper.
7) Serve warm, making a well in the center for reserved tablespoon of butter. Enjoy!!

We’d love to hear more! Please don’t forget to share photos of your own Irish Chicken Cottage Pie, or how you leaned into green this St. Patrick’s Day, on our Pure Prairie Poultry®