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
1 pack sausages of your choice
1 onion, halved & sliced
500ml beef stock
1 tbsp flour
salt & pepper
approx 600g mashed potato
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.