Bangers and Mash Pie

Prep Time: 10 minutes

Cooking Time: 35 minutes

Serves 4

Ingredients

• For the mash
  • 750g potatoes, peeled and quartered
  • 1 medium egg, beaten
  • 1/2 tsp English mustard powder
  • Salt and pepper
• For the filling
  • 8 chicken chipolata sausages (272g in total), each sliced into 4 or 5 pieces
  • 2 onions, thinly sliced
  • 1 celery stick, finely chopped
  • Low-calorie cooking spray
  • 250-350ml beef stock
  • 2 tbsp balsamic vinegar
  • 1 tbsp Henderson's relish
  • 1 tsp garlic granules
  • 1/2 tsp dried thyme
  • 1/2 tsp English mustard powder
  • 3 tbsp tomato puree
  • 200g frozen peas

Method

Preheat the oven to 220C
Put the potatoes in a saucepan and cover with water, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft
While the potatoes are cooking, put the sausage pieces, onion and celery in a frying pan and spray with low-calorie cooking spray
Cook over a medium heat for 5 minutes, until the sausage has started to brown and the onion starts to soften
Add the stock, vinegar, Henderson's relish, garlic granules, thyme and mustard powder
Reduce the heat and simmer for 5-10 minutes until the onions are soft and glossy
Remove from the heat and stir in the tomato puree
The mix should be coated in a thick gravy but add a splash of water to loosen it if you need to
Stir through the peas and set aside while you prepare the mash
When the potatoes are done, drain the water and mash the potatoes until creamy
Add the egg and mustard powder and mix through
Season with salt and pepper
Spread the sausage mix in a roasting dish or pie dish
Spoon the mash on top and use the back of the spoon to smooth it out
Place in the preheated oven and bake for 15 minutes, or until the top is golden and the pie is piping hot throughout