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Cottage pie with bubble & squeak topping
- Preparation and cooking time
- Serves 4
With its cheesy, golden topping, this cottage pie made from leftover roast beef is set to become a real family favourite.
- 1kg Maris Piper potatoes, peeled and cut into equal-sized chunks
- 150g green cabbage, shredded
- 100g leeks, sliced
- 15g unsalted English butter
- 1 tablespoon British semi-skimmed milk
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 carrot, peeled and diced
- 300g cooked roast beef, cut into bite-size pieces (best if medium - rare)
- 1 tablespoon British plain flour
- 1 tablespoon tomato purée
- 1 can of chopped tomatoes
- 250ml beef stock, made with 1 stock cube
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried mixed herbs
- 30g mature British Cheddar, grated
- STEP 11. Preheat the oven to 180°C, fan 160°C, gas 4. Put the potatoes in a large pan, cover with cold water and boil for 15 minutes, until tender. Drain. Meanwhile, in another pan, boil the cabbage and leeks for 5 minutes. Drain, add to the potatoes and mash together with the butter and milk. Season with freshly ground black pepper. Set aside.
- STEP 22. Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the mushrooms and cook for a further 5 minutes.
- STEP 33. Put the leftover roast beef in a small bowl, add the flour and toss to coat. Add to the pan along with the tomato purée, chopped tomatoes, beef stock, Worcestershire sauce and dried herbs. Simmer, uncovered, for 15 minutes.
- STEP 44. Transfer the beef mixture to a 1.5-litre baking dish. Top evenly with the bubble and squeak mash and sprinkle over the grated cheese. Bake for 25-30 minutes, until the top is golden and bubbling. Use up leftover beef as a hearty filling for these delicious Cornish pasties.