There’s something beautifully daft about marrows, isn’t there? You blink and your neighbour’s garden’s produced one the size of a cricket bat, and next thing you know it’s sitting on your kitchen counter looking at you like, “Go on then. Make me into something decent.”
This stuffed marrow recipe is pure comfort food, Hairy Bikers-style — hearty, saucy, cheesy, and surprisingly lovely for something that used to be livestock fodder. I made this on a chilly Wednesday and honestly, by the time it came out of the oven, the kitchen smelled like I’d lived in a cottage all my life (despite the fact I live near a Tesco Metro).
Why You’ll Love It
- That melty, golden cheese topping. You know the kind — bubbly edges, stretchy middle. Absolute heaven.
- Sneaky veg win. You’re eating marrow and carrot and garlic and probably calling it a treat.
- Perfect for leftovers. It reheats like a dream — dare I say better the next day.
- Proper dinner vibes. This isn’t a snack. It’s a fork-and-knife, “pass the salt,” Sunday-ish sort of meal.
- You can make it ahead. Assemble earlier, then just whack it in the oven.
- It’s surprisingly fun. Scooping out a big veg and stuffing it full of meat and sauce? Feels a bit like edible DIY.
Ingredients
- 1 large marrow
- 250g beef mince
- 1 carrot, peeled and grated or finely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 tbsp vegetable oil
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 cup beef stock
- 25g butter
- 1 tbsp plain flour
- 1 cup milk
- 1 tsp Dijon mustard
- 1 cup grated cheddar
- 2 tbsp grated Parmesan
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
How to Make It
Prep the marrow boat:
Slice your marrow into four long segments. Scoop out the seedy middle bits with a spoon, leaving about 1cm of flesh around the sides. You want it to hold shape like a little boat. Drizzle with oil, place on a tray, and roast at 200°C (390°F) for 30 minutes.
Get that filling sizzling:
In a frying pan, heat your oil and toss in the diced onion. Let it soften and catch a bit of golden colour — that’s the flavour building. Add your beef and break it up with a spoon. Keep going until it’s browned.
Chuck in the good stuff:
Add garlic, carrot, and bay leaves. Stir it about, then pour in the tomatoes, stock, and tomato purée. Let it all simmer together with the lid on for around 20 minutes until it’s thickened into a proper sauce. Remove the bay leaves!
Whip up the cheesy white sauce:
In a small pan, melt the butter and stir in the flour to make a roux. Cook it for a minute or two (don’t let it brown!), then slowly add the milk while whisking. Once it thickens, stir in the mustard, cheddar, and Parmesan. Off the heat when it’s all silky and dreamy.
Assemble your masterpiece:
Spoon the beef mixture into your roasted marrow boats. Top generously with the cheese sauce. If you’ve got any sauce left, don’t waste it — pour it over veggies, mash, whatever’s lurking.
Bake until golden and bubbling:
Pop it back in the oven at 180°C (350°F) for 10–15 minutes until the top’s golden and glorious. A bit of chopped parsley makes it look fancy, if you’re feeling it.
Common Mistakes and How to Dodge Them
Why is my marrow falling apart?
You might’ve scooped too much or overbaked it early on. Leave a good 1cm edge and don’t roast it to mush the first time.
My sauce is too thin!
Let it bubble a little longer. Or just add a bit more cheese. Honestly, cheese fixes a lot.
It tastes a bit bland…
Season boldly — that marrow’s mild. Salt, pepper, mustard, maybe even a pinch of smoked paprika if you’re wild.
Cheese sauce split?
It likely got too hot. Keep the heat gentle and stir lovingly. No distractions allowed.
Storage and Reheating
Fridge:
Cooled leftovers will keep in the fridge for 3 days. Wrap or store in a sealed container.
Freezer:
Wrap portions individually, then freeze for up to 3 months. Defrost in the fridge overnight before reheating.
To reheat:
Oven: 180°C (350°F), covered with foil, 15–20 mins.
Microwave: 2–3 mins on medium, check it halfway.
Air fryer? Sure, just don’t ask me how long. Start with 5 mins and peek.
Frequently Asked Questions
Can I use courgettes instead of marrow?
Yep, just hollow them out and reduce your cook time. They’re much smaller and softer.
Can this be vegetarian?
Totally. Swap the mince for lentils, mushrooms, or a veggie mince like Quorn.
Can I add spice?
Go on then! A bit of chilli or smoked paprika would be lush.
What other cheese works?
Anything meltable — mozzarella, Gruyère, even blue if you’re feeling bold.
Nutrition Facts (Per Serving)
- Calories: 298
- Fat: 5.1g
- Saturated Fat: 1.2g
- Carbs: 13g
- Sugars: 10g
- Fibre: 0.7g
- Protein: 1.6g
- Sodium: 63mg
More Hairy Bikers Recipe:
- Hairy Bikers Chicken Casserole Slow Cooker
- Hairy Bikers French Chicken Casserole
- Hairy Bikers Pea And Ham Soup
Hairy Bikers Stuffed Marrow
Description
A rustic British classic — beef-stuffed marrow topped with creamy cheese sauce, baked until bubbling and golden.
Ingredients
Instructions
- Cut marrow into boats, scoop out middle, roast at 200°C for 30 mins.
- Sauté onion in oil, add beef, brown it well.
- Stir in garlic, carrot, bay, tomatoes, purée, and stock. Simmer 20 mins.
- For sauce: melt butter, whisk in flour, add milk gradually. Stir in cheese and mustard.
- Fill marrow with meat mixture, top with sauce.
- Bake at 180°C for 10–15 mins until golden. Garnish if you like.
Notes
- Don’t scoop too deep or the marrow might collapse.
- Simmer sauce slowly for richness.
- Pre-shred your cheese — saves faff mid-recipe.
- Add a pinch of paprika or chilli for warmth.