Directions
- 1Peel and chop potatoes into equal pieces, add to pan with cold water and salt.
- 2Bring to a boil and cook until soft.
- 3Drain and mash the potatoes, then add 100ml of cream, beat with a wooden spoon, and season.
- 4Melt olive oil and butter, then add finely sliced onions and sprouts.
- 5Soften with the lid on, stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised.
- 6Add the caramelized mixture to the mash, then 'rumbledethump' them together.
- 7Add chopped chives, Dijon mustard, 50ml cream, and season.
- 8Set aside and prepare the topping.
- 9Melt butter, then add oatmeal, panko breadcrumbs, thyme, sage leaves, salt, and pepper.
- 10Toast over medium heat until lightly golden, then add the zest of 1 lemon and grated cheddar cheese.
- 11Mix to combine.
- 12Fill an ovenproof dish with your mash (I used a circular 23cm dish with a 4cm depth) spreading to the edges, then top evenly with the skirlie.
- 13Bake in a preheated oven at 180c (fan) for 40 minutes till golden & delicious with a crunchy topping
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
- handful chopped chives
- salt
- black pepper
- 70 g butter
- 60 g oatmeal
- 40 g panko breadcrumbs
- 6 sprigs thyme
- 10 sage leaves
- salt
- pepper
- 1 lemon
- 90 g grated cheddar
Equipment
panwooden spoonfood processorovenproof dish
Tips
- Using sprouts provides a great seasonal replacement for cabbage.
- If you have a food processor, use that to slice the sprouts.
- Let onions and sprouts soften with the lid on stirring occasionally on low
- Remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous!
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