Prep 20 mins
Cook 30 mins
This is a great one for winter nights and is so easy to make. You can use low fat products if you like to make it more healthy. My family love this one.
- 1 lb pork sausage
- 1 lb back bacon (Chopped)
- 2 large tomatoes
- 1 medium onion (chopped)
- 2 beef bouillon cubes
- 1 teaspoon mixed herbs
- 3 lbs potatoes
- 1 lb grated cheddar cheese
- Peel, chop and boil your potatos. (while potatos are boiling).
- Cook Sausages and cut each sausage into four.
- Fry chopped onion, bacon and cooked chopped sausages.
- Crumble oxo cubes into the above along with mixed herbs and stir.
- Quater tomatos and mix in with above,
- Leave to simmer for about 10 minutes stiring occasionaly, (you may want to add a touch of water to add a bit of juice but not to much).
- Transfer the sausage mixture to a caserole or oven dish.
- Drain and mash your potatos using your prefered method.
- Spoon on top of sausage mixture like you would a shepherds pie.
- Bake in a preheated oven at 200c until crispy on top.
- Cover with grated cheese and bake again until cheese has melted.
- Serve on its own or with vegetables.
We absolutely loved this recipe. I love my tomatoes, so used 4 and added quite a bit of water to make a gravy. I used Oxo bouillon cubes so didn't need to thicken the sauce. We'll come back to this recipe often- thanks! Made for PAC Spring 2010.
Made it for PAC 2010. I enjoyed it. I did thicken the gravy a bit with some corn starch which I think it needed and I did use cheese, but I used a gruyere rather than cheddar. I just didn't think the cheddar complimented the sausage and bacon as well. It was good comfort food.
Oh my!!! this was very, very, very, good. My Dh ate most of it himself. I used good butchers sausages, and smoked bacon. I did add a bit of water to make gravy and thickened it with cornstarch, then put my potatoes on top. I didn't use the cheese as grandad does not like cheese, so we had it without, much to my disappointment. But next time, and there will be a next time, we WILL have cheese. Thank you for a fantastic recipe. Made for PAC Spring 2010