1In a pan, add a little olive oil and cook the sausages on medium heat until golden all the way around.
2In a pan, add a little olive oil and cook the sausages on medium heat until golden all the way around.
3In a pan, add a little olive oil and cook the sausages on medium heat until golden all the way around.
4Peel and chunk the apple.
5Peel and chunk the apple.
6Peel and chunk the apple.
7Once sausages are browned, add the apple to the pan and cook until it gets some color.
8Once sausages are browned, add the apple to the pan and cook until it gets some color.
9Once sausages are browned, add the apple to the pan and cook until it gets some color.
10Slice the leeks lengthwise and then roughly slice them to be the same size as the apple.
11Slice the leeks lengthwise and then roughly slice them to be the same size as the apple.
12Slice the leeks lengthwise and then roughly slice them to be the same size as the apple.
13Remove the sausages from the pan and add the sliced leeks.
14Remove the sausages from the pan and add the sliced leeks.
15Remove the sausages from the pan and add the sliced leeks.
16Add a little swig of water to the leeks to stop the frying process.
17Add a little swig of water to the leeks to stop the frying process.
18Add a little swig of water to the leeks to stop the frying process.
19Add a pinch of salt and a pinch of pepper to the leeks.
20Add a pinch of salt and a pinch of pepper to the leeks.
21Add a pinch of salt and a pinch of pepper to the leeks.
22Turn the heat down to medium and cook the leeks with a lid on for 20 minutes until tender.
23Turn the heat down to medium and cook the leeks with a lid on for 20 minutes until tender.
24Turn the heat down to medium and cook the leeks with a lid on for 20 minutes until tender.
25Mash the peeled, boiled, and drained Maris Piper potatoes with two tablespoons of flour, salt, and pepper.
26Mash the peeled, boiled, and drained Maris Piper potatoes with two tablespoons of flour, salt, and pepper.
27Mash the peeled, boiled, and drained Maris Piper potatoes with two tablespoons of flour, salt, and pepper.
28Divide the mashed potato into one-third for the topping and two-thirds for the bottom and sides of the tray.
29Divide the mashed potato into one-third for the topping and two-thirds for the bottom and sides of the tray.
30Divide the mashed potato into one-third for the topping and two-thirds for the bottom and sides of the tray.
31Lightly oil a tray and rub it around the sides.
32Lightly oil a tray and rub it around the sides.
33Lightly oil a tray and rub it around the sides.
34Put two-thirds of the mashed potato into the tray and pat it out with your hands, pressing it up the sides like pastry.
35Put two-thirds of the mashed potato into the tray and pat it out with your hands, pressing it up the sides like pastry.
36Put two-thirds of the mashed potato into the tray and pat it out with your hands, pressing it up the sides like pastry.
37Once the leeks are tender after 20 minutes, add three teaspoons of English mustard.
38Once the leeks are tender after 20 minutes, add three teaspoons of English mustard.
39Once the leeks are tender after 20 minutes, add three teaspoons of English mustard.
40Add a couple of tablespoons of flour to the leeks and mustard mixture to act as a thickening agent.
41Add a couple of tablespoons of flour to the leeks and mustard mixture to act as a thickening agent.
42Add a couple of tablespoons of flour to the leeks and mustard mixture to act as a thickening agent.
43Pick fresh thyme off the stalk and add it to the mixture.
44Pick fresh thyme off the stalk and add it to the mixture.
45Pick fresh thyme off the stalk and add it to the mixture.
46Once the flour is mixed in, add about 600ml of milk.
47Once the flour is mixed in, add about 600ml of milk.
48Once the flour is mixed in, add about 600ml of milk.
49Slice the cooked sausages into 1cm slices, saving one sausage aside.
50Slice the cooked sausages into 1cm slices, saving one sausage aside.
51Slice the cooked sausages into 1cm slices, saving one sausage aside.
52Add the sliced sausages (except for one) to the leek and sauce mixture and let it simmer for 5 minutes.
53Add the sliced sausages (except for one) to the leek and sauce mixture and let it simmer for 5 minutes.
54Add the sliced sausages (except for one) to the leek and sauce mixture and let it simmer for 5 minutes.
55Take a piece of greaseproof paper, rub a bit of oil on it, and press the remaining one-third of mashed potato onto it until it's about a centimeter thick and slightly larger than the tray.
56Take a piece of greaseproof paper, rub a bit of oil on it, and press the remaining one-third of mashed potato onto it until it's about a centimeter thick and slightly larger than the tray.
57Take a piece of greaseproof paper, rub a bit of oil on it, and press the remaining one-third of mashed potato onto it until it's about a centimeter thick and slightly larger than the tray.
58Pour the sweet leek, caramelized apple, and sausage casserole into the potato-lined tray.
59Pour the sweet leek, caramelized apple, and sausage casserole into the potato-lined tray.
60Pour the sweet leek, caramelized apple, and sausage casserole into the potato-lined tray.
61Carefully pick up the greaseproof paper with the potato topping and invert it over the casserole, then unpeel the paper.
62Carefully pick up the greaseproof paper with the potato topping and invert it over the casserole, then unpeel the paper.
63Carefully pick up the greaseproof paper with the potato topping and invert it over the casserole, then unpeel the paper.
64Dip a fork in flour to prevent sticking and use it to seal the potato topping to the edges of the casserole, creating a pastry-like seal.
65Dip a fork in flour to prevent sticking and use it to seal the potato topping to the edges of the casserole, creating a pastry-like seal.
66Dip a fork in flour to prevent sticking and use it to seal the potato topping to the edges of the casserole, creating a pastry-like seal.
67Cut down into the sealed potato topping with a knife to create sections.
68Cut down into the sealed potato topping with a knife to create sections.
69Cut down into the sealed potato topping with a knife to create sections.
70Slice the remaining saved sausage and push the pieces into the potato topping for a golden crispy finish.
71Slice the remaining saved sausage and push the pieces into the potato topping for a golden crispy finish.
72Slice the remaining saved sausage and push the pieces into the potato topping for a golden crispy finish.
73Bake in the oven for 40 minutes at 200°C.
74Bake in the oven for 40 minutes at 200°C.
75Bake in the oven for 40 minutes at 200°C.
76About 5 minutes before the end of baking, add some fresh thyme on top to crisp it up.
77About 5 minutes before the end of baking, add some fresh thyme on top to crisp it up.
78About 5 minutes before the end of baking, add some fresh thyme on top to crisp it up.
Ingredients
olive oil
olive oil
olive oil
sausages
sausages
sausages
apple
apple
apple
leeks
leeks
leeks
water
water
water
salt
salt
salt
pepper
pepper
pepper
1.2 kilos Maris Piper potatoes, peeled, boiled and drained
1.2 kilos Maris Piper potatoes, peeled, boiled and drained
1.2 kilos Maris Piper potatoes, peeled, boiled and drained
2 tablespoons flour
2 tablespoons flour
2 tablespoons flour
3 teaspoons English mustard
3 teaspoons English mustard
3 teaspoons English mustard
2 tablespoons flour
2 tablespoons flour
2 tablespoons flour
thyme, picked off the stalk
thyme, picked off the stalk
thyme, picked off the stalk
600 ml milk
600 ml milk
600 ml milk
Equipment
panknifelidtraygreaseproof paperfork
Tips
Use leeks as an alternative to onions if disliked.
Dip fork in flour to prevent sticking when sealing the potato top.
Add fresh thyme at the end of baking for crispiness and aroma.