Bangers and mash cottage pie

 

15 Min Prep    /    30 Min Cook    /    4 Serving

Ingredients : 

1.2kg sebago (brushed) potatoes, peeled, coarsely chopped

2 tbsp milk

1 tbsp olive oil

8 beef and caramelised onion beef sausages

1 brown onion, cut into wedges

250g cup mushrooms, quartered

70g (1/4 cup) tomato paste

1 tbsp plain flour

500ml (2 cups) Massel Organic Beef Liquid Stock

1 tbsp worcestershire sauce

150g (1 cup) frozen baby peas

80g (1 cup) coarsely grated cheddar

Finely chopped fresh continental parsley leaves, to serve

Method Steps : 

Cook the potato in a large saucepan of boiling water for 10-15 minutes or until tender. Drain and mash. Add the milk and stir until well combined. Season.

Meanwhile, heat the oil in an ovenproof frying pan over medium heat. Add the sausages and cook, turning, for 5-8 minutes or until cooked through. Transfer to a chopping board and thickly slice. Add the onion and mushroom to pan. Cook, stirring occasionally, for 5 minutes or until the mushroom is golden. Add the tomato paste and flour. Cook, stirring, for 2 minutes. Return the sausages to pan and stir until well combined. Add the stock and Worcestershire sauce. Bring to the boil. Simmer for 5-8 minutes or until the sauce thickens. Stir through the peas.

Preheat the grill on high. Top the sausage mixture with the mashed potato. Sprinkle with the cheddar. Grill for about 5 minutes or until melted and golden. Top with parsley and season with black pepper to serve.

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