scottish
Per serving : 405kCal / Carbs 42g / Protein 14g / Fat 22g
Ingredients
225g potatoes, diced
2 large onions, diced
2 celery stalks, peeled and chopped
1 large carrot, peeled and chopped
40g butter (unsalted)
1 head cabbage, finely shredded
100g chedder cheese (grated)
salt and pepper (to taste)
How to make it
- Preheat oven to 180°C/350°F/Gas 4.
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 12-15 minutes. Drain, transfer to a large bowl, mash and set aside.
- Meanwhile, bring a 1/2 inch of salted water to boil in a large frying pan. Add the onions, celery and carrots, cover, and cook for about 5 minutes or until water has
- evaporated. Add half the butter and savoy cabbage to the pan and cook for 2-3 minutes or until cabbage has softened.
- Add the cabbage to the bowl of potato, along with the remaining butter and mash together thoroughly. Mix through the other vegetables and season with salt and pepper.
- Transfer the vegetables to an ovenproof baking dish, sprinkle the cheese on top, cover with aluminum foil and bake for 30-35 minutes.
- Remove the aluminium foil and cook for a further 5 mins or until the cheese is starting to become crispy.
- Divide on to four plates and serve hot.