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Bangers 'n' Mash Pie

Bangers 'n' Mash Pie

with Cabbage and Pancetta

Family Friendly
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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.

Allergens:MustardSulphitesMilkGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

1 unit(s)

Potatoes

2 unit(s)

Red Onion

1 unit(s)

Carrot

1 bunch(es)

Flat Leaf Parsley

1 block(s)

Cheddar Cheese

(ContainsMilk)

½ sachet

Wholegrain Mustard

(ContainsMustard)

8 grams

Flour

(ContainsGluten)

1 sachet

Tomato Puree

½ pot(s)

Red Wine Stock Paste

(ContainsSulphites)

60 grams

Bacon Lardons

1 bag(s)

Savoy Cabbage

Not included in your delivery

250 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3184 kJ
Energy (kcal)761 kcal
Fat34.0 g
of which saturates13.0 g
Carbohydrate80 g
of which sugars19.0 g
Protein36 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Grater
Knife
Saucepan
Sieve
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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!).

2

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.

3

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.

4

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.

5

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.

6

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!