Ingredients (serves 3-4):
- 8 sausages
- 1 large leek – chopped
- 3 large potatoes
- 1 tablespoon of wholegrain mustard
- 1 heaped teaspoon of dried chives
- 2 garlic cloves – finely sliced
- 400ml of milk
- 1 tablespoon of gravy granules
- Salt and pepper to taste
Heat the oven upto around 180 degrees C. Bring a pan of water to the boil and cook the potatoes. While the potatoes are cooking, heat up some oil in a large pan and then fry off the sausages and garlic for 3-5 minutes before adding in the leek and continue to stir until the sausages are cooked through. Remove the sausages and leeks from the pan and put to one side. Pour the milk into the pan that you removed the sausages from, warm through and then stir in the gravy granules. Use a wooden spoon to bring up all of the bits of sausage that will have got stuck to the pan. You want the gravy to have the consistency of a fruit juice rather than the thickness of a normal gravy. Take the pan off the heat. Cut the sausages up into thirds or quarters and put them along with the leeks, any juices and also the gravy into an oven dish.
When the potatoes are cooked, drain them off and mash them up well with some butter, milk, the chives and the mustard. Spoon the mashed potato over the top of the sausage and leek mix and use a fork to make a pattern on the top.
Put the dish into the oven for 30-40 minutes or until the topping is just going brown. Serve up straight away either on it’s own or with some extra veg or crusty bread.
0 Comments.