Every day is not a pastry day. Some days are a mashed potato day and there’s no mash I love more than Red Leicester cheese mash. The colour is admittedly, alarming. But the hug it delivers forgives it’s technicolour appearance. With sausage, sage and butter beans hiding under the Red Leicester blanket this is nigh on the perfect Autumn pie.
Sausage and butterbean pie with red Leicester mash lid
- 6 good quality sausages
- 1 large onion, peeled and sliced
- 2 tbsp groundnut oil
- 2 sage leaves, finely chopped
- 1 x 400g tin butterbeans, drained and rinsed
- 2 x 400g tins chopped tomatoes
- 2 cloves of garlic, peeled and crushed
- 850g potatoes, peeled and cut into 4cm chunks
- 100mls hot milk
- 50g salted butter
- 100g Red Leicester cheese, grated
- Salt and pepper
Cut the sausages into 4 pieces each using scissors and fry with the onion in the oil on a low heat in a large frying pan until both are browned. Add the sage leaves and fry for another minute then pour in the beans, chopped tomatoes and garlic. Give it a good stir and allow to simmer for 20 minutes. Boil the potatoes until a knife passes through them easily then drain and allow to sit in a colander over the pan they were boiled in for 3 minutes; this helps to evaporate any excess water. Place in the stand mixer and use the flat beater to mash the potato on a low speed until creamy and without any lumps. Add the hot milk very slowly with the beater running at speed 1, then the butter and the cheddar. Mix until combined being careful not to overwork the potato. Taste and season as required.
Pour the sausage and butterbean mixture into a large pie dish then spoon the mash over the top and bake in a preheated oven at 180C/gas mark 4 for 30 minutes. Serve with lots of green buttered vegetables.