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Sausage & mash pies

Sausage & mash pies

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 4

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

  • Freezable
Nutrition: per pie
NutrientUnit
kcal728
fat44g
saturates19g
carbs56g
sugars10g
fibre6g
protein27g
salt3.1g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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