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.