Sig's Rumbledethumps

• 700 grams peeled and quartered medium sized potatoes
• 1/2 a swede (yellow turnip) chopped into small chunks,
• 1/4 savoy or cabbage of choice , shredded finely
• 50 grams butter
• 500 grams vegetarian or meat minced (ground) of choice or shredded leftover meat
• 1 onion ,finely chopped
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato puree
• 1 or 2 tablespoon of flour for dusting to thicken mixture
• 1 vegetable or beef stock cube
• 75 grams Cheddar or other strong cheese, grated.

1. preheat oven to 170C/gas 4
2. Prepare your potatoes, swede(turnip) and cabbage.
3. boil the potatoes and the swede together in a pot of salted water for about 15 minutes .
4. Add the cabbage and boil for another 5 minutes.
5. Drain well,add the butter and break up the potatoe with a fork.
6. In the meantime dry-fry mince and onion until the mince is browned and onion has slightly softened
7. Add Worcestersauce ,tomato puree and flour stir well .
8. Use between 250-350 ml of water adding to mince to consistency you prefer, stir well until it has thickened.
9. pour the mixture into a heatproof dish , level out .Add the potato and cabbage mix over the top.
10. Scatter with grated strong cheese.. Bake for 20 minutes or until golden and bubbling.
11. Rumbledethumps is wonderful on its own ,without the mince, just double the ingredients for it and do not add mince.

potatoes, swede, savoy, butter, onion, worcestershire sauce, tomato puree, flour, vegetable, cheddar

Taken from cookpad.com/us/recipes/367503-sigs-rumbledethumps (may not work)