Place the potatoes in a large pan of salted water and bring to the boil. Cook for about 15Äì20 minutes, or until the potatoes are tender when pierced with a knife.
Drain the potatoes and squeeze them through a potato ricer back into the pan.
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.
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 Äì give it a really good hit of black pepper to spice it up).
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.
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.
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.