Sausage and Leek Mash Pie
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd.
Method
Based on 4 servings, adjust as needed.
Step 1
Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
Step 2
Heat a drizzle of oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Mix the gravy as per the pack instructions and pour in with 100-200ml water (depending on how thick you like your gravy - this is for 4 people), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
Step 3
Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
Step 4
Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
- Ingredients
- Based on 4 servings
-
2 tbsp Oil 1x Sainsbury's Vegetable Oil 1L -
50g Smoked Or Ordinary Cheddar, grated 1x Sainsbury's British Medium Grated Cheddar Cheese 250g -
2 tbsp whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
450ml Fresh Chicken Gravy 1x Sainsbury's Chicken Gravy Pouch, Taste the Difference 350g -
6 Pork Sausages 1x Sainsbury's British Pork Sausages, Taste the Difference x6 400g -
3 Leeks, finely sliced 1x Sainsbury's Leeks 500g -
150g Kale, shredded 1x Sainsbury's Kale 200g -
4 Large Potatoes, peeled and cut into 3cm chunks 1x Sainsbury's Baking Potatoes x4 -
0.5 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
1 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g