• 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


  • 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.

Goes well with


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