Name: Sausage & mash pies
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Makes 4
Cuisine: British
Ingredients: 1kg potato cut into even chunks; 25g butter; 4 tbsp milk; 85g red leicester or cheddar, finely diced; 1 tbsp 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

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Sausage & mash pies

Sausage & mash pies

Sara Buenfeld

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Makes 4

Easy

Prep: 35 mins

Cook: 25 mins - 30 mins

A star rating of 4.7 out of 5.6 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg potato

cut into even chunks
25g butter
4 tbsp milk
85g red leicester

or cheddar, finely diced
1 tbsp 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

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Nutrition: per pie

kcal728
fat44g
saturates19g
carbs56g
sugars10g
fibre6g
protein27g
salt3.1g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.7 out of 5.6 ratings

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