- 1kg potato, cut into even chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp milk
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
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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 8 large meaty pork & leek sausages, removed from their skins
- 175ml chicken stock
- 2 tomatoes, each cut into 6 wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- veg of your choice or baked beans, to serve
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.