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Image for Recipe - Sausage & Mash Bake

Sausage & Mash Bake

Image for Recipe - Sausage & Mash Bake
  • Time preparation 10
  • cook time 30min
  • Serve Serves 4

  • 454g pork and apple sausages
  • 900g potatoes, peeled and cut into small chunks
  • 1 tbsp vegetable oil
  • 2 leeks, washed and cut into large chunks
  • 2 parsnips, peeled and cut into small cubes
  • 1 tbsp plain flour
  • 300ml cider or apple juice
  • 5 fresh sage leaves, roughly torn
  • Splash of milk
  • Knob of butter
  • 50g strong Cheddar style, hard cheese, grated

Preheat oven to 180ºC / 350ºF / Gas Mark 4. Place potatoes into a pan of boiling water and cook until tender.

Heat oil in a large pan, add sausages and leeks. Cook until sausages are lightly browned.

Add the parsnips and flour, mix well. Add the cider and stir until all the flour has mixed into the liquid and started to thicken slightly. Add sage leaves. Spoon into a shallow ovenproof dish.

When tender drain potatoes, mash with a splash of milk and knob of butter. Add half of the cheese and stir through.

Place in large spoonfuls onto the sausage mixture, but leaving some of the sausages and leeks to poke through (they will brown nicely if exposed). Sprinkle with remaining cheese and bake in a preheated oven for about 30 minutes until the top is golden brown.

Serve with additional seasonal green vegetables.

Ingredients

  • 454g pork and apple sausages
  • 900g potatoes, peeled and cut into small chunks
  • 1 tbsp vegetable oil
  • 2 leeks, washed and cut into large chunks
  • 2 parsnips, peeled and cut into small cubes
  • 1 tbsp plain flour
  • 300ml cider or apple juice
  • 5 fresh sage leaves, roughly torn
  • Splash of milk
  • Knob of butter
  • 50g strong Cheddar style, hard cheese, grated

Method

Preheat oven to 180ºC / 350ºF / Gas Mark 4. Place potatoes into a pan of boiling water and cook until tender.

Heat oil in a large pan, add sausages and leeks. Cook until sausages are lightly browned.

Add the parsnips and flour, mix well. Add the cider and stir until all the flour has mixed into the liquid and started to thicken slightly. Add sage leaves. Spoon into a shallow ovenproof dish.

When tender drain potatoes, mash with a splash of milk and knob of butter. Add half of the cheese and stir through.

Place in large spoonfuls onto the sausage mixture, but leaving some of the sausages and leeks to poke through (they will brown nicely if exposed). Sprinkle with remaining cheese and bake in a preheated oven for about 30 minutes until the top is golden brown.

Serve with additional seasonal green vegetables.

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