Preparation time: 20 minutes
Cooking time: 1 hour
Serves 4–6
A comforting sausage and baked bean pie topped with creamy mashed potato and golden melted cheddar.
Ingredients
For the filling
2 tsp sunflower oil
1 onion, finely chopped
8 pork sausages or buffalo steak sausages, cut into bite-size pieces
2 garlic cloves, crushed or finely grated
2 tsp hot smoked paprika
2 × 410g cans baked beans
3 tbsp barbecue sauce
For the mashed potato
1kg potatoes, peeled and roughly chopped
50g butter
4 tbsp milk
75g grated cheddar
To garnish (optional)
2 tbsp chopped chives
Method
- To make the mashed potato, bring a large pan of salted water to the boil. Add the chopped potatoes and cook for 15–20 minutes until tender. Drain and return to the pan. Leave to steam-dry for a couple of minutes, then mash with the butter and milk until smooth. Cover and keep warm.
- Heat the oven to 200C/180C fan/gas 6. While the potatoes are cooking, heat the oil in a frying pan over a medium heat and fry the onion for 6–8 minutes until softened.
- Add the sausage pieces and cook for 4 minutes until browned all over. Stir in the garlic and cook for 1 minute, then add the smoked paprika and cook for another minute.
- Stir in the baked beans and barbecue sauce and cook until just beginning to simmer. Remove from the heat.
- Spoon the sausage mixture into an ovenproof dish (approximately 20 × 20cm). Spread the mashed potato over the top and sprinkle with the grated cheddar.
- Bake for 25–30 minutes until bubbling at the edges and golden on top. Scatter over chopped chives if using and serve.
Nutrition (per serving)
Energy: 563 kcal
Fat: 26g
Saturates: 12g
Carbohydrates: 55g
Sugars: 12g
Fibre: 11g
Protein: 21g
Salt: 2.26g
Adapted from BBC Good Food by Samuel Goldsmith.