- Bangers & Mash Pie.jpg (49.19 KiB) Viewed 384 times
Preparation Time: 10 minutes
Cooking time: 35 minutes
Serves: 4
If served as four portions, provides 463 cals, 19g fat (of which 5g saturates), 13g sugar and 1.3g salt per portion.
Ingredients
For the mash:
- 750g (26½oz) potatoes, peeled and quartered
- 1 medium egg, beaten
- ½ tsp English mustard powder
For the filling:
- 8 chicken chipolata sausages (approximately 272g/10oz), each sliced into 4 or 5 pieces
- 2 onions, thinly sliced
- 1 celery stick, finely chopped
- Low-calorie cooking spray
- 250m (8fl oz) beef stock (1 very low-salt beef stock cube dissolved in 250ml boiling water)
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic granules
- ½ tsp dried thyme
- ½ tso English mustard powder
- 3 tbsp tomato puree
- 200g (4oz) frozen peas
To serve:
- 80g (3oz) steamed green vegetables
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7. Put the potatoes in a saucepan and cover with water add a pinch of salt and bring to the boil. Cook for 15 - 20 minutes until soft.
2. While the potatoes are cooking, put the sausage pieces, onion and celery in a frying pan and spray with the low-calorie cooking spray. Cook over a medium heat for 5 minutes, until the sausage has started to brown and the onion starts to soften. Add the stock, vinegar, Worcestershire sauce, garlic granules, thyme and mustard powder, then reduce the heat and simmer for 5 - 10 minutes until the onions are sofy and glossy. Remove from the heat and stir in the tomato puree. The mix should be coated in a thick gravy but add a splash of water to loosen it if you need to. Stir through the peas and set aside while you prepare the mash.
3. When the potatoes are done, drain the water and mash the potatoes until creamy. Add the egg and mustard powder and mix through. Season with salt and pepper.
4. Spread the sausage mix in a roasting dish or pie dish. Spoon the mash on top and use the back of the spoon to smooth it out. Place in the preheated oven and bake for 15 minutes, or until the top is golden and the pie is piping hot throughout.
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