Directions
- 1In a pan, add a little olive oil and cook the sausages on medium heat until golden all the way around.
- 2Peel and chunk the apple.
- 3Once sausages are browned, add the apple to the pan and cook until it gets some color.
- 4Slice the leeks lengthwise and then roughly slice them to be the same size as the apple.
- 5Remove the sausages from the pan and add the sliced leeks.
- 6Add a little swig of water to the leeks to stop the frying process.
- 7Add a pinch of salt and a pinch of pepper to the leeks.
- 8Turn the heat down to medium and cook the leeks with a lid on for 20 minutes until tender.
- 9Mash the peeled, boiled, and drained Maris Piper potatoes with two tablespoons of flour, salt, and pepper.
- 10Divide the mashed potato into one-third for the topping and two-thirds for the bottom and sides of the tray.
- 11Lightly oil a tray and rub it around the sides.
- 12Put two-thirds of the mashed potato into the tray and pat it out with your hands, pressing it up the sides like pastry.
- 13Once the leeks are tender after 20 minutes, add three teaspoons of English mustard.
- 14Add a couple of tablespoons of flour to the leeks and mustard mixture to act as a thickening agent.
- 15Pick fresh thyme off the stalk and add it to the mixture.
- 16Once the flour is mixed in, add about 600ml of milk.
- 17Slice the cooked sausages into 1cm slices, saving one sausage aside.
- 18Add the sliced sausages (except for one) to the leek and sauce mixture and let it simmer for 5 minutes.
- 19Take 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.
- 20Pour the sweet leek, caramelized apple, and sausage casserole into the potato-lined tray.
- 21Carefully pick up the greaseproof paper with the potato topping and invert it over the casserole, then unpeel the paper.
- 22Dip 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.
- 23Cut down into the sealed potato topping with a knife to create sections.
- 24Slice the remaining saved sausage and push the pieces into the potato topping for a golden crispy finish.
- 25Bake in the oven for 40 minutes at 200°C.
- 26About 5 minutes before the end of baking, add some fresh thyme on top to crisp it up.
Ingredients
- olive oil
- sausages
- apple
- leeks
- water
- salt
- pepper
- 1.2 kilos Maris Piper potatoes, peeled, boiled and drained
- 2 tablespoons flour
- 3 teaspoons English mustard
- 2 tablespoons flour
- thyme, picked off the stalk
- 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.
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