As its Pie Week, we’re celebrating with a range of pie recipes, today, we’re focusing on a pie that is perfect for those of you who aren’t keen on pastry, this is like a traditional cottage or shepherd’s pie, but with a difference and with all the fun flavours, is one that will please the whole family. Plus this one is relatively easy to make and you can find all the ingredients right here in Dorset.
4 large potatoes
2 tbsp oil
1tbsp plain flour
½ table spoon mustard
2-3 tablespoons milk
Much like if you were making a shepherd’s pie, start off by peeling and cutting up the potatoes into chunks. Put the chunks into a pan with salted water and boil for 12 minutes or until soft. Drain them and leave them to steam dry – we’ll come back to them later.
Next, add half the oil to a large frying pan or skillet, as it heats up, remove the sausages from their skins and fry over a medium heat for around 10 minutes or until they’re a rich golden brown. Add the flour to the sausages and stir together for a minute and then add in the gravy and around 100-200ml of water (add more if you like thin gravy and less if you like it thick!), bring the whole thing to a simmer before throwing in the kale and leaving it to cook for a further five minutes.
While that’s cooking, add the remaining oil to another pan, as its heating up, slice the leeks thinly and then fry them for 5-10 minutes or until they’re tender.
Take both pans off the heat and return to the potatoes. Mash them however you like, then stir in the leeks, mustard and milk. Spoon this over the sausage mixture, scatter on the cheese and stick under the grill for 3 minutes or so.
Once the cheese is golden and bubbling, it’s ready to eat, serve it straight away, or keep in the fridge or freezer for a later date.
Find more pie recipes here.