Sausage, cheese and potato pie recipe
Comfort food and a tasty balanced meal too this is a recipe which is much loved by my kids. They adore it as baked individual pots accompanied with a side of sweetcorn and peas.
Ring the changes by swapping the sausages for some hot smoked Salmon or even smoked Mackerel. This is ideal if you’ve any leftover mashed potato from the night before - a real bonus, as you’ll save quite a bit of preparation time.
Ingredients
- 750 g Maris Piper potatoes, peeled and quartered
- 1 tsp olive oil
- 1 large onion, thinly sliced
- 400 g sausages, each cut into 4
- 100 ml skimmed milk
- 50 g strong half fat cheese such as mature Cheddar grated
- 1 tsp wholegrain or English mustard
- 2 –3 tomatoes, sliced
- 26.5 oz Maris Piper potatoes, peeled and quartered
- 1 tsp olive oil
- 1 large onion, thinly sliced
- 14.1 oz sausages, each cut into 4
- 3.5 fl oz skimmed milk
- 1.8 oz strong half fat cheese such as mature Cheddar grated
- 1 tsp wholegrain or English mustard
- 2 –3 tomatoes, sliced
- 26.5 oz Maris Piper potatoes, peeled and quartered
- 1 tsp olive oil
- 1 large onion, thinly sliced
- 14.1 oz sausages, each cut into 4
- 0.4 cup skimmed milk
- 1.8 oz strong half fat cheese such as mature Cheddar grated
- 1 tsp wholegrain or English mustard
- 2 –3 tomatoes, sliced
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Prepare your ingredients and set the oven to 200ºC/fan 180ºC/gas 6.
- While waiting for the oven to preheat cook your potatoes in boiling water for 15 to 20 minutes until tender. While the potatoes are cooking, pop the sausages under the grill until golden.
- Heat the olive oil in a large frying pan and gently sauté the onion for about 8 minutes stirring occasionally, until the onions are caramelised.
- Drain the potatoes and return back to their pan mashing well with the milk, the mustard and some seasoning.
- Put the sausages and onions in the base of a pie dish spooning over the mash before scattering over the cheese and laying on the tomato slices on top. Bake for 20 to 25 minutes until the top is bubbling and is lightly golden.
Recipe provided by The Potato Council.
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