300gm mashing potatoes
250gm butternut
1 onion, chopped
2 carrots, chopped
1 cup frozen peas
1 cup cabbage, shredded
2 Tblsp fresh chopped parsley
70gm pistachio nuts, shelled and chopped
70gm strong cheese, grated
1 head broccoli, broken into florets
Method
Heat the oven to 220ºC.
Peel and chop the potatoes and butternut.
Cook these together in lightly salted boiling water.
Once cooked, drain well and mash.
Set aside.
Boil, steam or microwave the onion, carrots, peas and cabbage.
Once these are tender, drain well and mix into the mash, along with the parsley.
(This mixture needs to be fairly dry. If it looks wet, mix in 50gm fresh breadcrumbs.)
Spray an baking pan with non-stick cooking spray.
(Using a baking tin, rather than an oven-proof dish, helps the bottom to brown.)
Pile the mash into the pan and smooth out the top.
Sprinkle the nuts and cheese on top.
Bake at 220ºC for 20 – 25 minutes until the top is nicely browned.
Boil, microwave or steam the broccoli.
Slice the bubble and squeak into 4 and serve with the broccoli.
