Sausage shepherd’s pie
How to make
Heat oven to 200°C. Boil the potatoes for 20 minutes, then drain and mash with the butter, milk and seasoning. Stir in the cheddar cheese.
Meanwhile, heat the oil in a non-stick pan and fry the onion, stirring frequently, for 5 minutes 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 minutes.
Spoon the sausage mixture into a dish. Top with the cheesy mash. You can freeze pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 minutes until it starts to turn golden. Serve with your favourite vegetables.
What you will need: