Enjoy this sausage and mash pie, cooled pie crusts and hash-brown mashed potatoes - ideal for breakfast that prepares in an hour. This scrumptious cross between a home pie, sausage and mash will be a household favourite.
When it's baked all in one pan, delicious sausage and mash pie is impossibly simple. Packed with veggies, this sausage mash pie makes an easy yet pleasing mid-week dish.
� 400g (14oz) smoked bacon lardons
� 900g (2lb) mashed potato.
� 2 leeks, finely sliced
� 3 carrots, peeled and finely sliced
� 2 x 400g cans sliced tomatoes
� 200ml (7fl oz) chicken stock
� 2 onions, sliced
� 3tbsp chilli jam (optional).
� 1tbsp worcestershire sauce.
� 3tbsp lancashire cheese, grated.
� Ovenproof meal, around 1.5 litres (2 3/4 pt).
2. Drain on kitchen-paper, reserving 2tbsp of the fat in the pan.
3. Fry the sausage pieces in batches till still raw but browned in the middle, then reserved.
4. Eliminate excess fat, leaving 2tbsp in the pan once more.
5. Turn the heat down a little and include the leeks, carrots and onions, then fry carefully for 10 minutes without colouring.
6. When soft include the tomatoes, chicken stock, chilli jam and Worcestershire sauce to the pan, give a mild simmer, then include the lardons and sausages.
7. Simmer for 30 minutes, transfer to the ovenproof meal and spoon over the mash.
8. Sprinkle over the grated cheese.
9. Heat the oven to 190 C, 170 C fan, 375 F, gas 5 and bake for 30 minutes, up until the mash is golden and the filling is bubbling through.
10. Enable to stand for a couple of minutes prior to serving.
Ingredients
� 8 huge sausages, cut into quarters� 400g (14oz) smoked bacon lardons
� 900g (2lb) mashed potato.
� 2 leeks, finely sliced
� 3 carrots, peeled and finely sliced
� 2 x 400g cans sliced tomatoes
� 200ml (7fl oz) chicken stock
� 2 onions, sliced
� 3tbsp chilli jam (optional).
� 1tbsp worcestershire sauce.
� 3tbsp lancashire cheese, grated.
� Ovenproof meal, around 1.5 litres (2 3/4 pt).
Methods
1. Heat a big pan till really hot, then fry the lardons for 5 minutes till crisp.2. Drain on kitchen-paper, reserving 2tbsp of the fat in the pan.
3. Fry the sausage pieces in batches till still raw but browned in the middle, then reserved.
4. Eliminate excess fat, leaving 2tbsp in the pan once more.
5. Turn the heat down a little and include the leeks, carrots and onions, then fry carefully for 10 minutes without colouring.
6. When soft include the tomatoes, chicken stock, chilli jam and Worcestershire sauce to the pan, give a mild simmer, then include the lardons and sausages.
7. Simmer for 30 minutes, transfer to the ovenproof meal and spoon over the mash.
8. Sprinkle over the grated cheese.
9. Heat the oven to 190 C, 170 C fan, 375 F, gas 5 and bake for 30 minutes, up until the mash is golden and the filling is bubbling through.
10. Enable to stand for a couple of minutes prior to serving.