Bubble And Squeak Cottage Pie With Gammon

cooking time
1 hour 10 minutes

serves
6 people

Ingredients

  • 400g (14oz) Cooked gammon, cut into pieces
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Large carrot, diced
  • 1 Celery stick, diced
  • 2 Sprigs of thyme, leaves picked and chopped
  • 30ml (2tbsp) Plain flour
  • 15ml (1tbsp) Tomato purée
  • 1 Glass of red wine
  • 300ml (10½floz) Ham or chicken stock
  • olive oil, for frying
  • Salt & Pepper
  • For the bubble and squeak topping

  • 600g (21oz) Leftover roast potatoes or mash
  • 400g (14oz) Leftover cabbage or spring greens
  • 1 Onion, finely chopped

Method

Preparation

Preheat the oven to 180°C, Gas Mark 4

1

Add a splash of oil to a wide saucepan and set over a medium heat.

2

When hot, add the onion and garlic and gently sweat for 10 minutes, until translucent and soft, but without colour.

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.

4

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

5

Set aside until needed.

6

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

7

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.

8

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

9

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

Serving Suggestions

Serve with a poached egg.

Additional Information

Recipe courtesy of Danny Kingston.