Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Prep:5 mins
Serves 4
4 large potatoes, peeled and cut into 3cm chunks2 tbsp oil6 pork sausages1 tbsp plain flour450ml fresh chicken gravy150g kale, shredded3 leeks, finely sliced½ tbsp wholegrain mustard2-3 tbsp whole milk50g smoked or ordinary cheddar, grated
STEP 1Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.STEP 2Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.STEP 3Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.STEP 4Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
