The Hairy Biker’s cumberland sausage pie

Method

1. Skin the sausages. Divide each sausage into 4 and roll each piece into balls. Heat a tablespoon of the olive oil and lightly fry the sausage balls until browned on all sides, then set them aside.
2. Heat the remaining oil and the butter in a large saucepan or a flameproof casserole dish. add the vegetables and fry them for a few minutes, until well coated with the oil and butter. Cover and leave to cook, stirring regularly, until tender – this will take at least 10 minutes.
3. Stir in the flour, then when it has disappeared into the oil, stir in the tomato purée. Turn up the heat and cook for a couple of minutes, stirring constantly, then pour in the red wine. Bring to the boil and continue to stir, then add the stock, Worcestershire sauce and herbs.
4. Stir in the cumberland sauce and the orange zest, if using, then add the sausage balls. Season with plenty of salt and pepper. Bring to the boil, then turn down to a simmer. Cook the sauce for 20 minutes, stirring every so often to make sure it doesn’t catch on the bottom, until it has reduced down a bit and thickened.
5. Meanwhile, make the topping. Bring a large saucepan of water to the boil. add the potatoes, season with plenty of salt and cook for 10–15 minutes until the potatoes are tender. Heat the oven to 180°C fan/gas 6. Drain the potatoes and mash until smooth.
6. Melt the 30g butter in a saucepan and add the spring onions. fry until they start to soften, then add the potatoes to the pan with the mustard, if using, and the cream. Beat together until well combined.
7. Put the filling into a pie dish or casserole dish. Spread the mashed potato over
   the top, then rough it up with a fork. Sprinkle with cheese. bake in the oven for about 30 minutes until well browned and piping hot.