Bangers 'n' Mash Pie

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.