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Member recipe

Sausage pie

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Serves 4

Easy to prepare, and can be made in advance. A hearty meal!

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  • For the filling:
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 1 pack unsmoked back bacon (about 8 rashers), chopped into 2cm squares
  • 12 pork chipolata sausages
  • 400g tin chopped tomatoes
  • For the mashed potato topping:
  • 900g potatoes, peeled and cut into smaller pieces for boiling if necessary
  • 40g butter or margarine
  • 50ml milk


    1. Preheat the oven to 190C/fan 170C.
    2. Fill a saucepan with water and bring to the boil. Add the potatoes and cook for 22 minutes or until cooked through.
    3. Meanwhile, heat the olive oil in a non-stick frying pan then add the sliced onion. Fry until softened then add to a casserole dish.
    4. Re-use your non-stick frying pan to fry the bacon. You should not need to add any oil due to the non-stick coating. Once cooked, remove any liquid released during cooking then layer the bacon on top of the onions in the casserole dish.
    5. Re-use the non-stick frying pan once more to cook the sausages. Make sure they are cooked through before layering them on the top of the bacon in the casserole dish.
    6. Pour the chopped tomatoes on top of the sausages.
    7. Once the potatoes are cooked, remove them from the heat and drain. Then mash them with the butter/margarine and milk until there are no lumps.
    8. Put the mashed potato on the top of the onions, bacon, sausages and chopped tomatoes, using a fork to make a pattern in the top.
    9. Place in the oven, uncovered, for 30 minutes, until heated through and browned on top. Enjoy!

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