Equipment
- 1 Large steamer pot
- 1 Baking dish
- 1 Large frypan
Ingredients
Before you start
- 2 sheets flaky puff pastry optional
- oil spray
Mash
- 400 g potatoes
- 1 tbsp / 15 ml olive oil
- ¼ cup / 60 ml milk
Sausages
- 6 / 450 g sausages
Ingredients
- 1 carrot
- 4 cloves garlic
- 1 leek
- 2 apples
- 2 cubes chicken stock
- 2 tsp Dijon mustard
Filling
- 1 tbsp / 15 ml oil
- 1 cup / 140 g frozen peas
- 1 tbsp Italian herbs
- 2 tbsp flour or gluten-free flour
Bake pie
- oil spray
To serve
- ¼ cup / 70 g tomato sauce
Instructions
Before you start
- Preheat the oven to 200 °C if using pastry. Defrost 2 sheets flaky puff pastry, if using. Bring a steamer pot of hot tap water to a boil. Bring a jug of water to a boil. Spray a baking dish with oil spray.
Cook mash
- Peel and dice 400 g potatoes into small chunks. Cook the potato in the steamer pot of boiling water for 12-15 minutes until tender. Drain the water, then transfer the potatoes to the pot. Add 1 tbsp olive oil, ¼ cup milk, and season with salt and pepper. Mash until smooth.
Cook sausages
- Meanwhile, cook 6 sausages in a large frypan on medium-high heat, tossing regularly, for 8-10 minutes or until cooked through. Set aside to cool before slicing into 1cm thick rounds. Reserve the pan.
Prep ingredients
- Meanwhile, peel and finely dice 1 carrot. Peel and mince 4 cloves garlic. Trim 1 leek, halve lengthways, wash and thinly slice. Peel, core and dice 2 apples into 1cm chunks. Crumble 2 cubes chicken stock into a heatproof jug, add 1 cup of boiling water and 2 tsp Dijon mustard and whisk to combine.
Start filling
- Heat 1 tbsp oil in the reserved pan on medium-high heat. Add the carrot, garlic, leek, apple, 1 tbsp Italian herbs, and 1 cup frozen peas to the pan, season with salt and pepper, cover and cook for 8-10 minutes.
Finish filling
- Sprinkle 2 tbsp flour over the vegetables and cook, stirring, for 2 minutes until combined. Gradually add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Stir most of the sausages into the pan, along with any juices, then evenly spoon into the prepared baking dish.
Bake pie
- Spread the mash over the top of the pie filling using the back of a spoon. Poke the reserved sausage slices into the top, spray with oil spray and crimp the edges with a fork to seal. Bake in the oven for 15-20 minutes or until the pastry is cooked and golden (if using pastry).Note: If not using pastry, grill in the oven for 5 minutes, or until golden on top.
To serve
- Divide the bangers and mash style pie between plates and serve with tomato sauce on the side.
Nutrition
Calories: 1339kcal | Carbohydrates: 102g | Protein: 35g | Fat: 89g | Saturated Fat: 24g | Cholesterol: 94mg | Sodium: 1371mg | Potassium: 1201mg | Fiber: 10g | Sugar: 16g | Calcium: 120mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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