Bangers and mash pie (cheat)

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Ready to bake

ready for the topping

A really simple meal that you can put together in no time - if you're lucky you'll probably already have the ingredients.

Ingredients

• 454g pack of thick pork sausages
• 850 g potatoes, peeled and diced
• 2 tablespoons gravy granules
• 3 tablespoons Branston pickle
• 1 tablespoon butter
• sea salt and freshly ground black pepper

Mise en place

• Pre-heat the oven to 180° C (350° F - gas 4)

Method

1. Boil the diced potatoes for 15 minutes and drain well.
2. Grill the sausages until browned all over, about 15 to 20 minutes minutes - cut each sausage into 3 pieces.
3. Mix the 2 tablespoons of gravy granules with 400 ml of boiling water and mix well. Stir in the pickle.
4. Add the sausages and gravy to an oven-proof dish.
5. Mash the potatoes with 1 tablespoon of butter, season well and fork over the sausages.
6. Bake for 25 minutes then serve.

Chef's notes

I can't resist meddling with a recipe, this is no exception. As I had a few spare spring onions in the fridge, I chopped them up and added them to the mash and the gravy. I also added a little squash mash to the mash and also sprinkled a little grated cheese over the top. For 2 greedy people, I made half of the mash quantity but kept the other ingredients the same. A very nice recipe!