You can use leftover mashed potato and swede (turnip in Scotland) if you have some, or cook from fresh. Plus, the beauty of the dish is it can be made the day before and heated up then all it needs alongside is a hearty stew, or if you prefer eat it on its own. I like it with a fried egg on top.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1lb 5oz/600g potatoes, peeled, boiled and mashed
- 14 oz/400g swede or turnip, peeled, boiled and mashed
- 3 oz/75g unsalted butter
- 9oz/250g Savoy cabbage or Kale, finely sliced
- Salt and Pepper
- 1 oz /25g cheddar cheese, grated
- Preheat the oven to 350°F/180°C/Gas 4
- Place the mashed potato and swede into a large mixing bowl. Put to one side.
- Melt 2 oz/ 50g of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together. Season with salt and pepper to taste.
- Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
- Serve piping hot as a side dish with a casserole, pie or any hearty foods. Rumbledethumps is also good as a dish on its own.