Bangers 'n' Mash Pie
with Cabbage and Pancetta
What’s better than sausage and mash? You guessed it, sausage and mash pie! Made with earthy veggies, sausage and salty pancetta lardons and baked until golden on top, this wholesome dish is guaranteed to please everyone around the dinner table.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
4
Honey Mustard Sausages
(Contains Sulphites, Mustard)
½
Wholegrain Mustard
14
Red Wine Stock Paste
(Contains Sulphites)
60
Bacon Lardons
100
Shredded Savoy Cabbage
30
Tomato Puree
30
Mature Cheddar Cheese
(Contains Milk)
1
Flat Leaf Parsley
1
Carrot
2
Red Onion
450
Potatoes
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Pop the sausages onto a baking tray, drizzle with a little oil then roast on the top shelf of the oven until golden and cooked, 20 mins, turn halfway through. IMPORTANT: Wash your hands after handling raw meat, the sausages are cooked when no longer pink in the middle. Once cooked, chop the sausages up into small, bite-sized, chunks (be careful, they're hot!).
Meanwhile, bring a large saucepan of water to the boil with a pinch of salt in preparation for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the red onion. Trim the carrot, then thinly slice into rounds. Roughly chop the parsley (stalks and all). Grate the cheddar cheese.
When the water is boiling, add the potatoes to the saucepan and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander then return to the pan off the heat. Add the mustard, cheese and a splash of milk (if you have it!). Mash until you have a smooth consistency and season to taste with salt and pepper.
In the meantime, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the carrot and red onion. Cook until the carrot is tender and the onion is starting to colour, 8-10 mins, stirring regularly. Once softened, add the flour and tomato puree into the pan. Cook, stirring, for 1-2 mins, then pour in the water (see ingredients for amount). Add the red wine stock pot, stirring to dissolve.
Bring the sauce to the boil, then reduce the heat and simmer until nicely thickened, 2-3 mins. Remove from the heat and mix in the sausage pieces and half the parsley. Transfer the filling into an ovenproof dish (keep the pan). Spread the mash over the filling using the back of a fork and pop on the top shelf of the oven to cook until golden and bubbly, 10-15 mins. In the meantime, rinse out the pan you used for the filling.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the pancetta lardons. Stir-fry until golden all over, 1-2 mins, then add the cabbage and a splash of water to the pan. Continue to fry, stirring regularly, until the cabbage is tender, 3-4 mins. Stir in the remaining parsley, taste and season with salt and pepper if needed. Once the pie is out of the oven, serve onto large plates with the cabbage on the side. Enjoy!
