Cabbage with bacon & onions
Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch
Cottage pie bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg beefshin or feather blade, cut into very large chunks
- 2-4 tbsp sunflower oil
- 200g bacon lardon
- 3 tbsp plain flour
- 2 celerysticks, chopped
- 200g shallotpeeled
- 2 beef stock cubes
- 3 each thyme sprigs and bay leaves
- 300g baby carrots or baby Chantenay carrot
- 3 tbsp Worcestershire sauce
For the mash
- 1 ½kg potatopeeled and cut into large chunks
- 25g butter
- 85g mature cheddargrated
- 100ml milk
- 2 tsp English mustardpowder
Nutrition: per serving
- kcal884
- fat53g
- saturates21g
- carbs54g
- sugars7g
- fibre5g
- protein49g
- salt2.3g
Method
step 1
Brown beef in the oil, in batches, in a large casserole or pan. Tip in the lardons, shallots and celery, and fry for 10 mins until softened and golden. Stir in the flour until absorbed, crumble in the stock cubes, then gradually stir in 1 litre water and the Worcestershire sauce. Add herbs, return the beef and any juices, cover and simmer for 1 hr. Add carrots, cover and simmer for 1 hr more until really tender.
step 2
Boil the potatoes in salted water until tender. Drain well, return to pan over a gentle heat and allow to steam-dry for 2 mins. Mash with the butter, cheese, milk, mustard powder and seasoning.
step 3
Heat oven to 200C/180C fan/gas 6. Strain beef and veg into a large colander over a deep pan. Set sauce over a high heat for 5 mins to reduce. Shred beef into chunky pieces and transfer to a baking dish with veg and bacon, and some thickened sauce. Pipe or spoon on mash. Bake for 30 mins until mash is golden and crisp. The pie can be assembled and chilled for up to 2 days, or frozen for up to 3 months. If frozen, defrost thoroughly, then bake as above, but for 50 mins-1 hr.
