Sausage & mash pies
Cheesy mashed potato and plump bangers are both family favourites - serve in individual pies to save fighting over portions
Difficulty and servings
MAKES 4
Preparation and cooking times
Prep 35 mins
Cook 25 - 30 mins
- 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.
PER PIE
728 kcalories, protein 27.0g, carbohydrate 56.0g, fat 44.0 g, saturated fat 19.0g, fibre 6.0g, sugar 10.0g, salt 3.1 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2411644/
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Ingredients
- 1kg potatoes , 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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Difficulty and servings
MAKES 4
Preparation and cooking times
Prep 35 mins
Cook 25 - 30 mins
Ingredients
- 1kg potatoes , 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
PER PIE
728 kcalories, protein 27.0g, carbohydrate 56.0g, fat 44.0 g, saturated fat 19.0g, fibre 6.0g, sugar 10.0g, salt 3.1 g
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16 September 2012
Beth rated this recipe
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10 January 2013
Suzanne rated and commented on this recipe
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