SAUSAGE & MASH PIES

Sausage & mash pies image

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

Provided by Sara Buenfeld

Categories Dinner, Main course, Dinner, Main course

Time 1h5m

Yield Makes 4

Number Of Ingredients 20

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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
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

Steps:

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.
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.

Nutrition Facts : Calories 728 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium