Sausage & Champ Pie

Ingredients

• 2 packs Simply Better Jersey Cream Mashed Potato
• 2 Packs Simply Better Irish Pork Sausages
• 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 60g Butter
• 4 Onions, thinly sliced
• 1 Tsp. Sugar
• 2 Tbsp. Plain Flour
• 1 Bunch Spring Onions, thinly sliced
• 50ml Simply Better Jersey Milk
• 300ml Irish Craft Cider
• 200ml Simply Better Irish Made Beef Stock
• 1 Simply Better Limited Edition Seasonal Apple, peeled, cored and diced (Kissabel)
• 1 Tbsp Simply Better Balsamic Vinegar
• Simply Better Achill Sea Salt & Freshly Ground White Pepper

Method

1. Preheat the oven to 200)°C (400°F/Gas Mark 6).
2. Heat a skillet pan over a medium to high heat. Twist each sausage into two so you end up with 24 smaller sausages. Add half of the oil and sauté the sausages for 6-8 minutes until golden brown. Put on a plate.
3. Wipe out the skillet pan, then melt a knob of the butter with the rest of oil. Add the onions, then season generously and sauté with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for another 20 minutes, stirring frequently, until caramelised. Sprinkle over the flour and then cook for another minute, stirring.
4. Melt two knobs of butter in a saucepan with the milk, add the spring onions and cook gently for 5 minutes until the spring onions are wilted. Tip in mashed potato, breaking up with the back of a spoon. Cook over a low to medium heat, stirring frequently until you have achieved a soft mash.
5. Pour the cider into the onion mixture and allow to bubble down, scraping the bottom with a wooden spoon. Pour in the stock and then stir in the apple and balsamic. Bring to a simmer, then reduce the heat and simmer gently until the sauce has reduced and thickened. Return the sausages to the skillet then spoon over the champ and scallop the top. Bake for 20 minutes until bubbling and golden brown. Serve straight to the table.

Neven’s Top Tip:

If you would prefer not to use the cider you can substitute it for extra beef stock.