Directions
- 1Peel and chop potatoes into equal-sized pieces, add to pan with cold water and salt. Bring to the boil and cook till soft. Drain and mash.
- 2Add 100ml cream, beat with a wooden spoon, and season.
- 3Melt olive oil and butter, then add finely sliced onions and sprouts (use a food processor if you have one).
- 4Soften with the lid on, stirring occasionally on low heat. When soft, remove lid, turn up heat, and stir till slightly caramelized.
- 5Add caramelized onions and sprouts to the mashed potatoes and mix well.
- 6Add chopped chives, Dijon mustard, 50ml cream, and season.
- 7Melt 70g butter, then add oatmeal, panko breadcrumbs, thyme, sliced sage leaves, salt, and pepper.
- 8Toast over medium heat until lightly golden.
- 9Add lemon zest and grated cheddar cheese. Mix to combine.
- 10Fill an ovenproof dish with the mash, spreading to the edges.
- 11Top evenly with the topping and bake in a preheated oven at 180°C (fan) for 40 minutes until golden and delicious.
Ingredients
- 4 large baking potatoes
- 400 g Brussel sprouts
- 2 small onions
- 80 g butter
- 1 tbsp Dijon mustard
- 150 ml thickened or double cream
- 2 tbsp olive oil
- 1 handful chopped chives
- 0 salt
- 0 black pepper
- 60 g oatmeal
- 40 g panko breadcrumbs
- 6 sprigs thyme
- 10 sage leaves
- 1 lemon
- 90 g grated cheddar cheese
Equipment
panfood processorovenwooden spoon
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