This one is based on the family favourite shepherds pie, but if like me not everyone in your family likes the texture of mince meat you can switch up the mince for sausages. In a nutshell glorified sausage and mash but this really is a winner dinner.
This will serve 4 people.
8 good quality sausages
2 large onions
Cup of peas or sliced green beans
750 ml of beef stock
2 tbsp Worcester sauce
1tbsp tomato puree
1.5kg of white potatoes
2 tbsp Dijon mustard
150g of cheddar cheese
100ml of milk
4 tbsp butter
Add potatoes chunks to a large pan of boiling water, cook until knife tender.
Heat a pan with olive oil and brown off the sausages, remove the sausages from the pan and add in the chopped onions, green veg and cook until the onions are soft.
Add back the sausages but chopped into smaller chunks and continue to cook with the onion and veg, add in the stock, Worcester sauce and tomato puree and simmer until nice and thick.
Once cooked pour into your baking dish.
Mash up the potatoes, add 4 tbsp of butter and the milk. once mashed stir in your mustard and cheese.
Dollop by dollop add the mash to the sausages. Work from the outside in and don’t push down too hard or the gravy layer will become uneven. Use a fork to rough the top, then place in the oven for 20 minutes at 200 degrees.