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!
Serves 4
Hands-on Time 25 minutes
Cooking Time 1 hour
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!
