This gammon dish is a masterclass in frugal feasting, making the most out of delicious leftover gammon, potato and cabbage for a spin on the classic cottage pie.
The idea for this recipe was born out of elevating leftovers from Christmas Day (lots of people normally have cold meats and bubble with pickles on Boxing Day). However, large gammon joints can be eaten at any time of the year, for say a Sunday roast, so once you’ve tucked into that (making sure that perhaps you make more than enough) you have everything needed for a delicious supper on a Monday evening.
Bubble and Squeak Cottage Pie with Gammon
400 gms cooked gammon, cut into pieces
1 onion, finely chopped
1 garlic clove, finely chopped
1 large carrot, diced
1 celery stick, diced
2 sprigs of thyme, leaves picked and chopped
2 tsb plain flour
1 tsb tomato puree
1 glass of red wine
300 mls of ham or chicken stock
Olive oil, for frying
Salt and pepper
For the bubble and squeak topping
(There is no exact science for getting the perfect Bubble and Squeak mix but these quantities work in my humble opinion)
600 gms of leftover roast potatoes or mash
400 gms of leftover cabbage or spring greens
1 onion, finely chopped
First pre-heat the oven to 180C. Then take a wide saucepan and place on a medium heat, add a splash of oil.
Once hot, add the onion and garlic and cook gently for about ten minutes until everything is soft and translucent.
Add the rest of the vegetables and cook for another five minutes then turn the heat up and pour in the glass of wine. Reduce by half and then add the tomato puree and thyme, stir through and leave to cook for a minute or two, then add the flour, mixing everything thoroughly. Slowly add the stock, a little bit at a time until everything thickens and then take off the heat. Finally add the gammon and stir through and taste for seasoning (you might need a bit of pepper but probably no salt). Put to one side.
For the topping, place a frying pan on the hob on a medium heat and add splash of oil. Add the chopped onion and again, stir and gently cook until soft and leave to cool. Meanwhile place the potato and cabbage in a bowl and mash together with a fork until combined (you could also use a food processor). Add the coolled onion and mix through.
Take a medium sized baking dish and spoon the gammon filling and spread evenly and then place the Bubble and Mash mix on top, again spreading evenly. Use a fork to make the classic cottage pie plough lines and drizzle just a little bit of olive oil across.
Place in the oven and cook for 30 minutes or until the top crisps up. Serve with a poached egg.
For more gammon recipes visit Love Pork's website. You can also download a Glorious Gammon recipe booklet with more dishes from award winning chefs and food bloggers from Great British Chefs.