Serves 6-8
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For the mustard mash:

For the filling:

  1. Simmer the potatoes in boiling salted water for 15 minutes or until tender, then drain and return to the pan.
  2. In a jug, combine the milk with the spring onions. Heat in the microwave for one minute or until warm.
  3. Mash the potatoes with the butter, then stir in the warm milk mixture and the mustard. Season well and set aside.
  4. Preheat the oven to 180°C/160°C fan/gas mark 4.
  5. Melt the butter in a large pan over a medium-low heat. Add the onion and cabbage and cook 15-20 minutes or until they’re softened.
  6. Stir in the flour and cook for 1-2 minutes, whisking constantly. Gradually add the stock and then 150ml of the reserved cooking liquid, whisking constantly. Keep whisking until thickened and smooth.
  7. Reduce the heat and simmer for 3-4 minutes. Stir in the mustard and parsley and season with salt and black pepper. Add the cream and cook for one minute longer.
  8. Stir in the cabbage and bacon. Transfer the mixture to an ovenproof baking dish.
  9. Top with the mustard mash. Bake for 25-30 minutes until the mash is golden and the filling is bubbling around the edges.

Nutrition Facts

Per serving: 375kcals, 15.1g fat (8.1g saturated), 31.8g carbs (7.6g sugars), 30.4g protein, 6.2g fibre, 0.284g sodium

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