Cheesy mashed potato and plump bangers are both family favourites – serve in individual pies to save fighting over portions
Ingredients
- 1kg potato, cut into even chunks
- 25g butter
- 4 tbsp milk
- 85g red leicester or cheddar, finely diced
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 8 large meaty pork & leek sausages, removed from their skins
- 175ml chicken stock
- 2 tomatoes, each cut into 6 wedges
- veg of your choice or baked beans, to serve
Method
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Heat 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.
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Meanwhile, 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.
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Spoon 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.