Cottage Pie with Bubble and Squeak Topping #GBBW2020 #Recipe

Vanessa Owen
2nd May 2020

Use your leftovers to make a fabulous topping for a cottage pie.

1. In a non-stick pan, dry fry the beef or lamb mince with the onion and carrots, until browned. Stir in the flour, tomato puree and Worcestershire sauce. Add the stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.
2. Preheat the oven to 180-190C (160-170C fan/Gas Mark 4-5). Meanwhile, in a large pan, place the potatoes and the parsnips. Bring to the boil and cook for 20 minutes or until soft.
3. During the last 8-10 minutes of cooking time, add the cabbage to the pan. Once cooked, drain and mash with a knob of butter, milk and season.
4. Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.
5. Serve with peas or baked beans.

Recipe Info

Serves

4

Ingredients

450g lean beef mince
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
1 tbsp plain flour
1 tbsp tomato puree
1 tbsp Worcestershire sauce
450ml stock
675g potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
250g savoy cabbage, shredded
Knob of butter
Milk

Equipment

Non-stick pan
Ovenproof dish