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Prep
10m
Cook
40m
Total
50m
Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200c.
Step 2
Peel and roughly chop the potatoes and bring them to the boil.
1 kg White potatoes
Step 3
Peel and dice the carrots and add them to a separate saucepan.
4 Carrots
Step 4
Once cooked (after around 10 minutes) drain the carrots and potatoes, reserving some of the vegetable water to make the gravy.
Step 5
Heat a little olive oil in a frying pan and add sausages.
2 tbsp Butter
8 Sausages
Step 6
Fry the sausages for around 8 minutes, once they have started to turn brown add the onions and stir fry until the sausages have cooked through and the onions are translucent and soft.
1 White onion
Step 7
Make up the gravy according to packet instructions using the reserved vegetable water.
500 ml Gravy
Step 8
Add the cooked carrots and gravy to the frying pan and mix well, then transfer the contents of the pan to a large baking dish.
Step 9
Meanwhile, add the butter, milk, salt and pepper to the cooked potatoes and mash.
50 ml Milk
Salt
Pepper
Step 10
Add the grated cheese if using and sprinkle in the parsley and mix well with a fork.
50 g Cheddar cheese
1 handful Parsley
Step 11
Spoon the mash on top of the pie filling and use a spoon to smooth down the top.
Step 12
Bake in the oven for 20 minutes until the top of the pie starts to turn golden.
Step 13
Allow to cool slightly and serve.
For
4
M
I
8
Sausages
1
White onion, peeled, finely sliced
4
Carrots
500
ml
Gravy
1
kg
White potatoes
50
ml
Milk
1
handful
Parsley
50
g
Cheddar cheese
2
tbsp
Butter
Salt, to taste
Pepper, to taste
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