Recipe by MarieRynr
This is a variation of a much loved Scottish border dish. It is delicious! We love it. It can be prepared in advance and popped into the oven at your convenience. Goes Great with Roast Beef!!
Top Review by ejo801
This is yummy! And the leftovers will translate into a great hash for breakfast! I made it more or less as directed (I always eyeball measurements) and decidedly I would add garlic in the future (as we are conditioned to eat garlic in everything in this household). Also, as a tip, do not underestimate the importance of the drying of the boiled veggies... I think I rushed through this step and ours turned out a little soggy. Despite that, I was delighted with this as a side with some Sriracha for kick.
- 2 1⁄4 lbs potatoes
- 1 1⁄4 lbs turnips
- 4 ounces butter
- 14 ounces savoy cabbage, finely sliced
- 2 ounces cheddar cheese, grated
Directions See How It's Made
- Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
- Preheat the oven to 325*F.
- Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
- Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter.
- Roughly mash everything together and season to taste with salt and pepper.
- Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
- Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.