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Sausage and Mash Pie

Prep Time: 35 minutes
Cook: 30 minutes
Serves: 4
Ingredients

1kg potato cut into even chunks
25g butter
4 tbsp milk
85g Red Leicester or cheddar, finely diced
1 tbsp sunflower oil
Sunflower oil
1 large onion chopped
8 large meaty pork & leek sausages, removed from their skins
175ml chicken stock
2 tomatoes each cut into 6 wedges
veg of your choice or baked beans, to serve
Method

Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.

Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins.

Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child’s favourite veg or baked beans.