Cottage Pie with Bubble and Squeak Topping
Serves 4
Ingredients
450g Lean Steak Mince
450ml Stock
675g Potatoes, peeled and cut into chunks
250g Savoy Cabbage, shredded
1 Onion, chopped
2 Carrots, peeled and diced
1 tbsp Flour
1 tbsp Tomato Puree
1 tbsp Worcestershire Sauce
2 Parsnips, peeled and cut into chunks
Knob of Butter
Milk
Method
In a non-stick pan dry-fry the 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.
Meanwhile, in a large pan cook the potatoes and parsnips. Bring to the boil and cook for 20 minutes, until soft. During the last 10 minutes, add the savoy cabbage to the pan. Once cooked, drain and mash with a knob of butter, some milk and then season well with salt and pepper.
Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a pre-heated oven for 25-30 minutes until golden brown. Serve with peas or baked beans.
Source: Delicious Magazine
