Sausage cottage pie with root vegetable mash

Sausage cottage pie with root vegetable mash

Serves 4 

1½ tbsp olive oil
12 sausages
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
1½ tbsp plain flour
1 tbsp tomato purée
½ tbsp mild curry powder
450ml beef stock
2 tbsp Worcestershire sauce
2 thyme sprigs
1 bay leaf
Salt and black pepper
100g peas

For the mash topping:
400g potatoes, peeled and chopped into 2cm chunks
200g turnips, peeled and chopped into 2cm chunks
200g parsnips, peeled and chopped into 2cm chunks
50g butter
Splash of milk
1 egg, beaten

  1. Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the sausages until browned on all sides. Remove from the pan and set aside. In the same pan over a low heat, cook the onion, carrots and celery for 15 minutes until soft.
  2. Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the sausages to the pan.
  3. Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the thyme stalks and bay leaf.
  4. Meanwhile, make the mash. Combine the potatoes, turnips and parsnips in a saucepan, cover with water and add a generous pinch of salt. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 10 minutes or until very soft. Drain well, allowing to steam dry for 1-2 minutes, then mash well.
  5. Combine the butter and milk in a small jug and microwave until the butter has just melted. Add to the mashed vegetables and beat together until smooth. Season to taste with salt and black pepper.
  6. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  7. Transfer the sausages and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.
  8. Bake for 25-30 minutes or until the top is golden and bubbling around the edges.

Per serving: 498kcals, 29.8g fat (11.1g saturated), 49.2g carbs, 12.1g sugars, 16.6g protein, 9.2g fibre, 0.953g sodium