Bubble and Squeak Cottage Pie with Gammon

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4

Step 2

Add half the oil to a wide saucepan and set over a medium heat. When hot, add the onion and garlic and gently sweat for 10 minutes, until translucent and soft, but without colour.

Step 3

Stir in the remaining vegetables and cook for a further 5 minutes. Increase the heat, pour in the wine and reduce by half. Stir in the thyme and tomato purée and cook for 1-2 minutes before mixing in the flour a little at a time.

Step 4

Pour the stock a little at a time into the pan, mixing thoroughly with each addition until you have a nice thick, smooth sauce.Remove from the heat, stir through the gammon and check the seasoning. Set aside until needed.

Step 5

To make the bubble and squeak topping, set a frying pan over a medium heat and add the remaining oil. Gently fry the onion in the oil until soft and translucent, then remove from the heat and set aside to cool completely.

Step 6

Mash the potato and greens together in a bowl using a fork (or pulse a few times in a food processor if you have one) until the two are well combined, then stir in the cold cooked onion.

Step 7

Pour the gammon filling into a baking dish and evenly spread the bubble and squeak mash on top.

Step 8

Use a fork to decorate the top of the mash, and bake in the oven for 30 minutes, until the top is golden and crispy.

Step 9

Serve with a poached egg.