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:

  • For the mashed potato topping:

900g potatoes, peeled and cut into smaller pieces for boiling if necessary

  • 40g butter or margarine
  • 50ml milk


  • STEP 1
    Preheat the oven to 190C/fan 170C.
  • STEP 2
    Fill a saucepan with water and bring to the boil. Add the potatoes and cook for 22 minutes or until cooked through.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 6
    Pour the chopped tomatoes on top of the sausages.
  • STEP 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.
  • STEP 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.
  • STEP 9
    Place in the oven, uncovered, for 30 minutes, until heated through and browned on top. Enjoy!

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