Spring Mash Sausage Pie

1 tsp olive oil
1 medium red onion
2 tsp soft brown sugar
splash balsamic vinegar

750g potato, cut into large chunks
¼-½ Savoy cabbage , shredded
100ml milk
2 tsp butter
2 tsp wholegrain mustard

1 tsp olive oil
6 good-quality pork sausages
3 small onions, peeled and quartered
2 carrots, peeled and cut into chunks
2-3 thyme sprigs
150g button mushrooms, halved or quartered
400ml full-bodied red wine
beef stock cube

Make caramelised onions by cooking off the red onion in oil, sugar and vinegar for around 20 mins, or until caramelised

Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, and mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

Heat a large, shallow flameproof dish or a large non-stick frying pan with some oil. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by 3/4. Add the stock cube and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

Spoon the mixture into a baking dish or keep in the pan if it's ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides.

Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash.

Serving Size: serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user PENFOLDROCKS.