Sausage and mash pie

Serves 2
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Directions

  1. 1Begin by peeling the potatoes cutting them into cubes and boiling in salted water until tender when poked with a fork.
  2. 2Begin by peeling the potatoes cutting them into cubes and boiling in salted water until tender when poked with a fork.
  3. 3Begin by peeling the potatoes cutting them into cubes and boiling in salted water until tender when poked with a fork.
  4. 4Fry off the sausages until browned for 10 minutes then add in the red onion until softened.
  5. 5Fry off the sausages until browned for 10 minutes then add in the red onion until softened.
  6. 6Fry off the sausages until browned for 10 minutes then add in the red onion until softened.
  7. 7Remove the sausages from the pan and cut into smaller pieces.
  8. 8Remove the sausages from the pan and cut into smaller pieces.
  9. 9Remove the sausages from the pan and cut into smaller pieces.
  10. 10Add in the mixed herbs, garlic puree, red wine vinegar and beef gravy and leave to simmer.
  11. 11Add in the mixed herbs, garlic puree, red wine vinegar and beef gravy and leave to simmer.
  12. 12Add in the mixed herbs, garlic puree, red wine vinegar and beef gravy and leave to simmer.
  13. 13Mash the potatoes by adding the mustard, gradually folding in the greek yoghurt, season well with salt and pepper to taste.
  14. 14Mash the potatoes by adding the mustard, gradually folding in the greek yoghurt, season well with salt and pepper to taste.
  15. 15Mash the potatoes by adding the mustard, gradually folding in the greek yoghurt, season well with salt and pepper to taste.
  16. 16Transfer to a baking dish top with the cheese and bake in the oven on 190 degrees for 20 minutes.
  17. 17Transfer to a baking dish top with the cheese and bake in the oven on 190 degrees for 20 minutes.
  18. 18Transfer to a baking dish top with the cheese and bake in the oven on 190 degrees for 20 minutes.
  19. 19Finish with dried parsley.
  20. 20Finish with dried parsley.
  21. 21Finish with dried parsley.

Ingredients

  • 450 g potatoes
  • 450 g potatoes
  • 450 g potatoes
  • 0.25 tsp mustard
  • 0.25 tsp mustard
  • 0.25 tsp mustard
  • 90 g fage fat free greek yoghurt
  • 90 g fage fat free greek yoghurt
  • 90 g fage fat free greek yoghurt
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 5 reduced fat sausages
  • 5 reduced fat sausages
  • 5 reduced fat sausages
  • 2 red onions sliced
  • 2 red onions sliced
  • 2 red onions sliced
  • 20 g bisto best beef gravy mixed into hot water
  • 20 g bisto best beef gravy mixed into hot water
  • 20 g bisto best beef gravy mixed into hot water
  • 300 ml hot water
  • 300 ml hot water
  • 300 ml hot water
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp garlic puree
  • 1 tsp garlic puree
  • 1 tsp garlic puree
  • 1 Tbsp red wine vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp red wine vinegar
  • 40 g eatlean cheese
  • 40 g eatlean cheese
  • 40 g eatlean cheese

Equipment

baking dishpanoven

Tips

  • Sub the usual ingredients for mashed potato for Greek yoghurt for a pie.
  • Loosen mashed potatoes with a tiny bit of hot water if needed.
  • Finish with dried parsley.