This is a great weeknight dish, you can use leftover cooked sausages & mashed potato if you happen to have them. Cooling the filling & mash before constructing the pie is important to stop the mash sinking into the filling too much so it's worth doing.
I keep a few packets of instant mash in my store cupboard which is perfect for this pie!
Serves 4 Approx 71p per serving
Prep time (inc cooling) 30 minutes Cooking time 30 minutes
Cook the sausages however you prefer (I cook them in the oven to keep the hob free)
Heat about 1 tbsp oil in a large frying pan & cook the onion until soft.
Add the flour & stir for about 1 minute.
Gradually add the stock stirring in between until you have a smooth sauce & all the stock has been used.
Season to taste with salt & pepper.
Cut the sausages into 4 & add to the onion gravy. Stir & allow to simmer for a few minutes.
Remove from the heat & allow to cool.
Pre-heat the oven to 180 Fan/200C/Gas 6
Transfer the sausages & gravy to an ovenproof dish.
Top with the mash & smooth with the back of a spoon.
Place in the oven for 30 minutes.
Serve with your choice of veg.