Bangers & Mash Pie

INGREDIENTS

• 800g Floury Potatoes
• 2 Tbsp Olive Oil
• 8 Irish Jumbo Sausages
• 2 Red Onions, finely sliced
• 2 Sprigs Rosemary, needles stripped
• 2 Cloves Garlic, grated
• 150ml Red Wine
• 200ml Fresh Chicken Stock
• Good Dash Worcestershire Sauce
• 2 Tsp Grainy Mustard
• 1 Tsp Cornflour
• 200g Kale, shredded
• 25g Unsalted Butter, plus extra to dot
• 1 Free-Range Egg Yolk
• 60ml Double Cream
• 50g Grated Cheddar Cheese

METHOD

1. Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 minutes until tender, then drain well.
2. Meanwhile, heat 1 tbsp of oil in a frying pan and brown the sausages all over. Transfer to a 1.2 litre / 40 fl oz ovenproof dish.
3. Heat the remaining oil in the pan and fry the onions for 10 minutes until very tender. Add the garlic and rosemary and cook for 1 minute more. Pour in the wine and bubble for a couple of minutes before adding the stock, Worcestershire sauce and mustard.
4. Mix a little of the sauce with the cornflour to make a smooth paste. Stir back into the pan and bubble until slightly thickened. Add the kale and cook for 1 minute. Pour the sauce over the sausages.
5. Preheat the oven to 200°C / fan 180°C / 400°F.
6. Mash the potatoes with butter, egg yolk, cream, and half the cheese. Spoon the mash on top of the sausages, dot with butter, and scatter over the remaining cheese.
7. Bake for 30 minutes until golden and bubbling.