Serves 2
Directions
- 1Begin by peeling the potatoes cutting them into cubes and boiling in salted water until tender when poked with a fork.
- 2Fry off the sausages until browned for 10 minutes then add in the red onion until softened.
- 3Remove the sausages from the pan and cut into smaller pieces.
- 4Add in the mixed herbs, garlic puree, red wine vinegar and beef gravy and leave to simmer.
- 5Mash the potatoes by adding the mustard, gradually folding in the greek yoghurt, season well with salt and pepper to taste.
- 6Transfer to a baking dish top with the cheese and bake in the oven on 190 degrees for 20 minutes.
- 7Finish with dried parsley.
Ingredients
- 450 g potatoes
- 0.25 tsp mustard
- 90 g fage fat free greek yoghurt
- Salt
- Pepper
- 5 reduced fat sausages
- 2 red onions sliced
- 20 g bisto best beef gravy mixed into hot water
- 300 ml hot water
- 1 tsp mixed herbs
- 1 tsp garlic puree
- 1 Tbsp red wine vinegar
- 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.
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