Sausage and Champ Pie

Name: Sausage and Champ Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 tbsp rapeseed oil; 8 premium pork sausages; 2 large onions, thinly sliced; 1 tsp fresh thyme leaves; 2 tbsp sherry or red wine vinegar; 2 tbsp sherry or red wine vinegar; 2 tbsp plain flour; 500 ml beef stock; 1 tbsp redcurrant jelly; 675 g potatoes, peeled and cut into large chunks; 1 bunch of spring onions, thinly sliced; 100 ml milk; 25 g butter; 1 tbsp Dijon mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; buttered cabbage (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

A comforting take on sausage and mash. You can freeze this pie for busy weeknights and if you want to cook it straight from frozen, just give it an extra 10-15 minutes in the oven.

Ingredients

1 tbsp rapeseed oil
8 premium pork sausages
2 large onions, thinly sliced

Main course

Method

To make the champ, tip the potatoes into a large pan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 20 minutes, until tender.

Meanwhile, preheat the oven to 200°C (400°F/gas mark 6).

Heat the oil in a sauté pan