Bubble & Squeak & Moo Pie

My favourite cottage pies were always my grandmother’s, especially when she added a layer of baked beans. Wanting to put a twist on the classic, I decided to mix the beans into the mince to make the most of the baked bean sauce. I also wanted a recipe that didn’t require additional cooking once the pie was in the oven, so I added greens. I have a soft spot for bubble and squeak, and I think the best version is made with savoy cabbage sautéed in butter—it’s easier to source year-round than sprouts. If you want to make this a proper cottage pie, feel free to add grated cheese on top!

Bubble & Squeak & Moo Pie
Bubble & Squeak & Moo Pie

Serves 4

Hands-on Time 25 minutes

Cooking Time 1 hour

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Ingredients

  • ½ Savoy cabbage (shredded)

  • 50g unsalted butter

  • 1½ tbsp olive oil

  • 2 carrots (peeled and cubed)

  • 1 onion (peeled and diced)

  • 500g minced beef

  • 1 x 400g tin baked beans

  • 1 x 400g tin chopped tomatoes

  • 1 tsp fine salt

  • 1 tbsp Worcestershire sauce

  • 4–5 rosemary sprigs (leaves finely chopped)

  • 1kg potatoes (peeled and cubed)

  • 2 garlic cloves (peeled)

  • 2 tbsp full-fat milk

  • Pepper (to taste)

Equipment

  • Knife

  • Chopping board

  • Large frying pan

  • Spatula

  • Bowl

  • Vegetable peeler

  • Saucepan

  • Colander

  • Potato masher

  • Baking dish

Method

1. Cook the cabbage

  • Heat 25g butter and ½ tbsp oil in a frying pan over medium heat. Add the shredded cabbage and cook for 5 minutes until tender and vibrant green. Transfer to a bowl and set aside.

2. Prepare the meat filling

  • In the same pan, heat 1 tbsp oil. Add the carrots and onion, cooking for 5 minutes until softened.

  • Add the minced beef, breaking it up with a spatula. Cook for 5 minutes until no pink remains.

  • Stir in the baked beans, tomatoes, ½ tsp salt, Worcestershire sauce, and chopped rosemary. Simmer for 20 minutes, stirring occasionally. Taste and adjust seasoning.

3. Make the mashed potato

  • Boil the potatoes and garlic in a saucepan for 10 minutes until tender. Drain and mash until smooth.

  • Stir in the milk, 25g butter, ½ tsp salt, and pepper. Mix in the cooked cabbage.

4. Assemble and bake

  • Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.

  • Spread the meat mixture in a baking dish. Top with the mashed potato, smoothing the surface.

  • Bake for 30 minutes until the top is golden and crisp.

Enjoy!

Bubble & Squeak & Moo Pie
Bubble & Squeak & Moo Pie