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This quick and easy variation on mash and bangers is the perfect family-friendly meal that is freezer-friendly, too. The topping can be made with white potatoes instead of sweet potatoes, and make it with any of your favorite sausages, too.


Sausage Pie Filling

Sweet Potato Mash


Sausage Pie Filling

  1. In an enormous frying pan on medium-high temperature. Add sausages. Cook and turn frequently until golden brown on all sides. Transfer to a plate, and cut into 2cm strips (about four slices for each sausage). Save one tablespoon of oil, and then discard any excess.
  2. Add garlic and onion along with celery and thyme. Continue stirring for about 4-5 minutes until softened. Add Worcestershire sauce, tomato sauce, stock, and cornflour, as well as water. Mix until well combined. Cover and bring to a boil. Reduce heat and simmer with the lid on for 10 minutes or till the sauce is thickened. Mix in peas and sausages.

Sweet Potato Mash

  1. While you’re at it, heat your oven until 220degC/200degC (fan-forced). Prepare sweet potatoes in a large pot filled with boiling water for approximately 15 minutes or until they are tender. Drain them and place them in a saucepan with a low flame. Add milk and butter. Mash until smooth. Add 3/4 of the cheese. Add salt and pepper to taste.
  2. Pour sausage mix into a 9-cup oven-safe dish. Serve with sweet potatoes mashed and swirl using the help of the spoon. Sprinkle the remaining cheese on top. Bake for 30 to 35 minutes or until bubbling and golden.

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