Celebrate British Pie Week in style with a new pie recipe!
With four different vegetables, this will be a new veg-packed dinner that will be popular with all the family.
Recipe: Sausage and mash pie
Prep and cooking time: 1 hour 10 mins
Serves: 4
Ingredients
- 650g Maris piper potatoes, peeled and diced
- 1 tbsp extra virgin olive oil
- 6 (450g) butcher quality pork Cumberland sausages
- 1 Braeburn apple, finely diced
- 1 small leek, halved lengthways and finely sliced
- 2 garlic cloves, finely diced
- 1/2 tsp marmite
- 1 tbsp Worcestershire sauce
- 150ml beef stock
- 4 sprigs fresh thyme, leaves only
- 2 tbsp butter
- 2 tbsp full cream milk
- 80g mature cheddar, grated
- 1-2 tbsp butter
- 200g cavolo nero
- 300g asparagus spears
- 350g frozen green peas, defrosted
Method
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Preheat the oven to 200°C or 180°C with a fan.
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Bring a medium-sized saucepan of water to a boil and add the diced potatoes. Cook for 15-20mins or until tender.
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Heat the oil in a medium-sized frying pan, over high heat. Add the sausages and cook for 5mins or until golden brown all over.
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Reduce the heat to medium. Add the diced apple and cook for 3-5mins or until just starting to caramelise.
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Add the leeks, and garlic and stir for 30-60secs until coated in the pan.
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Add the marmite, Worcestershire sauce, stock, thyme, and black pepper. There is no need to add salt because of the marmite. Cook with a lid on for 15mins.
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While the sausages are continuing to cook, drain the potatoes, add them back into the saucepan. Add the milk, 45g of cheese and season generously with salt and pepper.
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After 15mins, turn off the heat. Cut the sausages in the frying pan if you want a quick option, otherwise take them out of the pan, slice them on a chopping board, and add them back to the frying pan.
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Add the sausage mixture to a 1.1L (16cm / 25cm) baking dish. Cover with the mashed potato and then sprinkle with the remaining 35g of cheese. Bake at 200°C for 25mins or until golden.
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Prepare vegetables while the pie is baking. Heat 1-2 tbsp of butter in a large non-stick frying pan or saucepan, over medium heat. Add the vegetables and cook for 5-8mins, or until your desired texture is reached.