Cowboy Pie

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).  Roughly chop the coriander (stalks and all). Grate the Cheddar. Drain and rinse the black beans in a colander. Cut the sausages into roughly 2cm chunks. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a large frying pan on a medium high heat. When hot add the sausage pieces and fry stirring occasionally until golden all over 5-6 minutes. Add the onion and cook for a further 3-4 minutes until the onion begins to soften and colour. Add the garlic and cook for 1 minute. Pour in the water (see ingredients for amount), chicken stock powder, chopped tomatoes and black beans. Bring to a boil and lower the heat to simmer until slightly thickened, 10-12 minutes.

Once the potatoes have cooked, drain in a colander and return to the pan. Using a potato masher mash the potatoes (and some milk and butter if you have some), add the coriander. Taste and season with salt and pepper if needed.

Stir the BBQ sauce through the sausage and bean mix and then transfer to an oven proof dish (we used a 20x20 cm for 2 people). Top with the mashed potatoes, spread to cover the sausage mixture and sprinkle over the cheese. Cook on the top shelf of your oven until golden and bubbling, 20 minutes.