Sausage & mash pies

• potato↗1kg kg

  cut into even chunks

• butter↗25g g
• milk↗4 tbsp tbsp
• red leicester↗85g g

  or cheddar, finely diced

• sunflower oil↗1 tbsp tbsp
• large onion↗1

  chopped

• large meaty pork & leek sausages↗8

  removed from their skins

• chicken stock↗175ml ml
• tomatoes↗2

  each cut into 6 wedges

• veg of your choice or baked beans

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.