Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Potatoes; peeled and boiled |
| 6 tablespoons | Single cream |
| 100 grams | Strong mature cheese; (cheddar, gouda) |
| 2 teaspoons | Dijon mustard |
| \N \N | Salt and pepper |
| 450 grams | Good-quality lean sausages |
| 2 \N | Onions; thinly sliced |
| 2 \N | Cloves garlic; finely chopped |
| 1 tablespoon | Olive oil |
| 1 \N | 400 g can chopped tomatoes |
| 2 tablespoons | Tomato puree |
| 1 tablespoon | Chopped fresh basil |
| \N \N | Grated parmesan or sliced mozzarella |
| \N \N | ; cheese |
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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Carlton Food Network
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