Sausage and Mash Pie
Ingredients
8 pork sausages
2 onions
1.25kg potatoes, suitable for mashing
50g butter
150ml whole milk
500ml beef stock
2tbsp plain flour
1tbsp tomato puree
25g cheddar
1tbsp red wine vinegar
1tbsp sunflower oil
Pinch of golden caster sugar
Method
- Fry the sausages in the oil until they are browned on all sides and transfer to a plate.
- Thinly slice the onions and place half the butter into the pan to heat until sizzling.
- Mix in the onions to the butter, scatter over the sugar and fry for 8-10 mins until the onions are golden.
- Sprinkle over the flour and combine to make a paste, then add in the tomato puree.
- Add the vinegar, stir in the stock and bring to the boil, turning down to a simmer afterwards.
- Chop up the sausages and add to the mixture.
- Cook everything together until you have a glossy onion gravy.
- Tip the mixture into an ovenproof dish.
- Make the mash by placing your potatoes into a pan of cold salted water and bringing to the boil, turning down to simmer until well cooked through.
- Drain, leave for a minute then tip in the milk and butter and mash thoroughly.
- Top the sausage mixture with the mash and scatter over the cheese.
- Bake for 35-40 mins at 200C / gas mark 6.
- Serve with your choice of vegetable.