Cottage Pie with Bubble and Squeak Topping

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Feeds: 4

Time to cook: Approximately 45 minutes

Take.

Lean minced beef

(beef for Cottage and lamb for Shepherd’s)

Onion

Carrots

Flour

Tomato purée

Worcestershire sauce

Stock

Potatoes

Parsnips

Savoy cabbage

Butter

Milk

Make.

 

  1. In a non-stick pan dry fry 450g(1lb) lean minced beef with 1 onion, chopped and 2 carrots, peeled and diced until the mince is browned. Stir in 15ml(1tbsp) flour, 15ml(1tbsp) tomato purée and 15ml(1tbsp) Worcestershire sauce.
  2. Add 450ml(¾pt) stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.
  3. Meanwhile in a large pan place 675g(1½lb) potatoes, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add 250g(9oz) Savoy cabbage, shredded, to the pan. Once cooked drain and mash with a knob of butter, milk and season well with salt and pepper.
  4. Transfer the mince into an ovenproof dish and spoon the bubble & squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.

Eat.

 

Serve with. peas or baked beans