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Peel and chop your potatoes into equal sized pieces, add to pan with cold water & salt. Bring to the boil and cook till soft. Drain and mash. Add 100ml cream then beat with a wooden spoon and season.
Melt the olive oil and butter then add the finely sliced onions and sprouts (use a food processor to slice if you have one). Soften with the lid on stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous! Add to the mash then 'rumbledethump' them together! Add your Dijon, chives, 50ml cream and season. Set aside and make your topping.
Melt 70g butter then add 60g oatmeal, 40g panko breadcrumbs, 6 sprigs of thyme (stems discarded), 10 sage leaves finely sliced, salt & pepper. Toast over a medium heat till lightly golden then add the zest of 1 lemon and 90g grated cheddar. Mix to combine.
Fill an ovenproof dish with your mash (I used a circular 23cm dish with a 4cm depth) spreading to the edges, then top evenly with the skirlie. Bake in a preheated oven at 180c (fan) for 40 minutes till golden & delicious with a crunchy topping