A succulent steak and steamed greens, or good quality
sausages with lashings of onion gravy
Cook the potatoes in a large pan of water
for 15 mins or until soft. Drain well. Place the
pan back on the heat. Melt a little butter and
cook the garlic for 1 min to soften, then stir
in the cream or milk and heat through.
Return the potatoes to the pan and mash
Heat oven to 180C/fan 160C/gas 4. Spoon
the mixture into a 20 x 30cm baking dish.
Sprinkle the breadcrumbs, cheese and thyme
over the top. Can be made up to this point
the day before and stored in the fridge or
frozen for up to 1 month. Cook for 15 mins
until the crumbs are crisp and the cheese
has melted. To cook from frozen, simply
cook for 1 hr 10 mins.