5 Aug

Sausage shepherd’s pie

Published: 2016-08-05

How to make

Heat oven to 200°C. Boil the potatoes for 20 minutes, then drain and mash with the butter, milk and seasoning. Stir in the cheddar cheese.

Meanwhile, heat the oil in a non-stick pan and fry the onion, stirring frequently, for 5 minutes 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 minutes.

Spoon the sausage mixture into a dish. Top with the cheesy mash. You can freeze pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 minutes until it starts to turn golden. Serve with your favourite vegetables.

What you will need:

  • 1kg potatoes, cut into even chunks
  • 25g butter
  • 4 tbsp milk
  • 85g cheddar cheese, finely diced
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 8 large pork sausages, with skins removed
  • 175ml chicken stock