Cheesy mashed potato and plump bangers are both family favourites – serve in individual pies to save fighting over portions
Prep:35 mins
Makes 4
1kg potato, cut into even chunks25g butter4 tbsp milk85g red leicester or cheddar, finely diced1 tbsp sunflower oil1 large onion, chopped8 large meaty pork & leek sausages, removed from their skins175ml chicken stock2 tomatoes, each cut into 6 wedgesveg of your choice or baked beans, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.STEP 2Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins 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 mins.STEP 3Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child’s favourite veg or baked beans.
