Sausage pea and potato pie

Serves 8

180°C/Gas 4


For the mash

750g Maris Piper potatoes, peeled, chopped

25g butter

150ml milk

Salt and pepper

100g Cheddar cheese, grated

For the filling

1 packet of Hafner’s sausages

1 tablespoon olive oil

25g butter

1 onion, finely chopped

200g bacon, roughly chopped

25g flour

250ml milk

1 teaspoon english mustard

150g frozen peas


For the mash

Plunge the peeled potatoes into boiling salted water, bring back to the boil the reduce the temperature and simmer for 20 minutes until perfectly cooked. Drain and mash, stir in butter, milk, salt and pepper until smooth. Set aside while you make the filling.

For the filling

Grill the sausages until thoroughly cooked.

Meanwhile, heat the oil and butter in a large frying pan. Fry the onion until soft, add the chopped bacon and continue to cook until the bacon is golden. Sprinkle flour over the onions and bacon and stir well to cook the flour. Pour in the milk in a steady stream as you continue to stir. The flour will thicken the milk to create a sauce. Stir in mustard and frozen peas and cook for 5 minutes.

Add the cooked sausages to the sauce and transfer to a large ovenproof dish. top with mashed potato, taking time to cover the sauce completely. Sprinkle with grated Cheddar and bake in a hot oven for 25 minutes until golden.