Sausage and bean pies with colcannon topping
- February 2019
- Serves 4
- Hands-on time 25 min
Use any leftovers from our sausage and cider casserole to make these colcannon-topped pies. Serve with veggies for a wholesome and hearty midweek dinner.
- 40.4g (14.1g saturated)
- 39.6g (9.4g sugars)
- ⅓ quantity sausage and cider casserole
- 2 x 400g tins mixed beans, drained and rinsed
- ½ tbsp olive oil
- 200g British free-range or organic streaky bacon, chopped
- ½ savoy cabbage, shredded
- 400g ready-made mashed potato
- 50ml whole milk
- 75g mature cheddar, grated
You’ll also need…
- 4 individual pie dishes or one medium (1.6 litre) pie dish
- Heat the grill to high. Take the defrosted casserole from the fridge and transfer the sausages to a chopping board. Slice thickly, then return to the sauce and stir in the beans. Heat through in a saucepan over a medium heat, then divide equally among the pie dish(es).
- Meanwhile, heat the oil in a saucepan over a medium heat. Add the bacon and cook for 3-4 minutes until starting to turn golden. Add the cabbage to the pan and cook for another 5 minutes until the bacon is crisp and the cabbage has wilted.
- Put the mashed potato and milk in a large bowl, then stir in the cabbage and bacon mixture until well combined. Season to taste, then use to top the pie(s) and sprinkle with the grated cheddar. Put the pie dish(es) on a baking tray, then grill for 8-10 minutes or until golden and bubbling hot. Serve immediately with vegetables.
Cool the leftover casserole completely, then transfer to a large food bag or freezerproof container, label and chill for up to 3 days (or freeze for up to 3 months). Defrost in the fridge overnight. Reheat until piping hot to serve as in the master recipe or follow the recipe (left) for sausage and bean pies.
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