Bangers and mash pie
Take classic bangers and mash and turn it into a pie. It's sure to be a crowd-pleaser, especially on those colder days when a cosy pie will do the trick.
Ingredients
- 1 tbs cornflour
- 2 cups salt-reduced chicken stock
- 2 tbs curry powder
- 2 garlic cloves, crushed
- 600g beef sausages, cut on an angle into thirds
- 1 brown onion, thinly sliced
- 1 cup frozen peas
- 950g roasted garlic mash
- 1/2 cup shredded pizza cheese
Method
- Preheat oven to 200°C/180°C fan-forced. Place cornflour in a jug. Gradually add 1/4 cup stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.
- Place sausage and onion in a 20 x 25cm (4cm deep) baking dish. Pour over stock mixture. Bake for 40 minutes or until sausage is golden. Scatter over peas.
- Heat mash according to packet instructions. Dollop mash over sausage mixture and use back of a spoon to swirl. Sprinkle with cheese. Bake for a further 10 minutes or until cheese is golden. Season with pepper and serve.
