This is a brilliant dish to make with leftover bangers and mash, though you can of course make it with fresh bangers and mash if you fancy it. It’s lovely comfort food with that little bit of richness. Plus you just can’t beat a bit of red wine jus!
You will need (for one):
- 2-3 good quality sausages
- 2-3 large spoonfuls of mashed potatoes
- 200ml red wine
- 150ml beef stock
- 2 gloves garlic
- sprig of fresh rosemary
- mixed herbs
- First of all, start making the red wine jus. It takes about 45 mins to reduce so best to make this at the beginning if you’re doing the bangers and mash from scratch. Pop your wine and the sprig of rosemary in a small saucepan and warm on a medium heat.
- Chop and press your garlic and add it to the wine. Bring up to a gentle simmer and cook for 15 minutes, stirring regularly.
After 15 minutes, add the stock and a pinch of herbs. Turn to oven on to 200°c. Continue simmering for another 30 mins or so or until the sauce has become thickened and glossy. When you’re happy with the reduction, remove from the heat.
- Ensure your sausages are cooked and your mash is mashed. Cut the sausages up into chunks and line the bottom of a small pie dish.
- Pour the red wine jus on top, being careful to remove the rosemary sprig.
- Now place your mash on top and smooth over with a fork. Pop the pie in the oven and bake for 40 minutes.