| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 450 |
g |
Potatoes; peeled and boiled |
| 6 |
tb |
Single cream |
| 100 |
g |
Strong mature cheese; (cheddar, gouda) |
| 2 |
ts |
Dijon mustard |
|
|
Salt and pepper |
| 450 |
g |
Good-quality lean sausages |
| 2 |
|
Onions; thinly sliced |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Olive oil |
| 1 |
|
400 g can chopped tomatoes |
| 2 |
tb |
Tomato puree |
| 1 |
tb |
Chopped fresh basil |
|
|
Grated parmesan or sliced mozzarella |
|
|
; cheese |
INSTRUCTIONS
Preheat the oven to 190C/375F/gas 5.
Mash the potatoes with the cream, mature cheese, mustard and seasoning to
taste.
Grill the sausages until golden brown. Slice and set aside. Gently fry the
onions and garlic in the olive oil until golden and soft. Add the tomatoes,
tomato puree and fresh basil. Bring to the boil and simmer for 8 minutes.
In a large ovenproof dish, arrange layers of the sausage, tomato and potato
mixtures, finishing with potato. Top with parmesan or mozzarella and bake
in the oven for 20-25 minutes or until the pie is golden brown on top and
heated through.
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