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Sausage & mash pie 4

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.

Preparation time: 20
Cooking time: 50
Serves: 4
Recipe by: Julie Hepton
Nutritionist: Julie Hepton

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 - tbsp full cream milk
  • 80g - mature cheddar, grated
  • 1-2 - tbsp butter
  • 200g - cavolo nero
  • 300g - asparagus spears
  • 350g - frozen green peas, defrosted

Ingredients

  • Preheat the oven to 200°C or 180°C with a fan.
  • Bring a medium-sized saucepan of water to a boil and add the diced potatoes. Cook for 15-20mins or until tender.
  • 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.
  • Reduce the heat to medium. Add the diced apple and cook for 3-5mins or until just starting to caramelise.
  • Add the leeks, and garlic and stir for 30-60secs until coated in the pan.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.