Sausage & mash pies

Sausage & mash pies

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(4 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins

Easy

Makes 4
Cheesy mashed potato and plump bangers are both family favourites - serve in individual pies to save fighting over portions

Nutrition and extra info

  • Freezable

Nutrition: per pie

  • kcal728
  • fat44g
  • saturates19g
  • carbs56g
  • sugars10g
  • fibre6g
  • protein27g
  • salt3.1g
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Ingredients

  • 1kg potato, cut into even chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g Red Leicester or cheddar, finely diced
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 large meaty pork & leek sausage, removed from their skins
  • 175ml chicken stock
  • 2 tomato, each cut into 6 wedges

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • veg of your choice or baked beans, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (3)

lurvlyloz's picture
5

Simple and satisfying. Added a leek as I only had plain sausages which worked well. Needed a fair bit of seasoning as could have been quite plain. Will make again as it went down well with the family

memmarmite's picture
5

This made seven toddler meals (with some leftover mash) which I froze. I'm a long-time vegan learning to cook meat for my omnivorous son and found this recipe very easy. Made with low salt veg stock instead of chicken and chucked a couple of handfuls of frozen peas into the pie mix. Next time I'll also shove in some diced carrot to stretch it a bit further. Can't comment on how it tastes myself but my son piles it away fairly enthusiastically, which makes it a winner in my book!

rosey1's picture
5

I love this recipe - proper comfort food loved by both adults and children! Prefer it to cottage pie

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