Sausage & mash pie
Bangers and mash are a firm favourite in my house, but I’m always a bit put off making it during the week as it creates a pile of washing-up. This recipe gives you the opportunity to bring everything together into one pie that can be made over the weekend and frozen, ready for when you don’t have time to cook from scratch. In my household, this pie is now more requested than the classic combination.
SERVES 4 PREP 20 mins COOK 1 hr 20 mins EASY
1 tbsp sunflower oil
8 pork sausages
25g butter
2 onions, finely sliced pinch of golden caster sugar
2 tbsp plain flour
1 tbsp tomato purée
1 tbsp red wine vinegar
500ml beef stock peas, to serve (optional)
For the mash
1.25kg King Edward or Maris Piper potatoes, cut into large chunks
150ml whole milk
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