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Back to school season has me thinking of this nostalgic school dinner. I would suggest getting your hands on some good quality butchers sausages. From there it’s about nailing the gravy and the mash and in this twist on the classic, the core ingredients are baked in the oven, pie style to make it even easier to serve straight to the table. Cooking the classic this way also allows you to sneak in some extra vegetables, which is always a win in our house.
Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 minutes until tender then drain well.
Meanwhile, heat 1 tbsp of the oil in a frying pan and brown the sausages all over then transfer to a 1.2 litre/40 fl oz ovenproof dish.
Heat the rest of the oil in the frying pan and fry the onions for 10 minutes until very tender then add the garlic and rosemary and cook for a minute more. Add the wine and bubble for a couple of minutes then add the stock, worcestershire sauce and mustard.
Mix a little of the sauce with the cornflour to a smooth paste then stir into the pan and bubble up until it thickens slightly add the kale and bubble for a minute then pour the sauce over the sausages.
Heat the oven to 200°c/ fan 180°c
Mash the potatoes with the butter, egg yolk, cream and half of the cheese. Spoon onto the top of the sausages then dot all over with butter and scatter with the rest of the cheese. Bake for 30 minutes until golden and bubbling.
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