Debbie & Andrew’s sausage and leek pie

In Recipes by Sue Marshall

Prep time – 20 minutes, cooking time – 1 hour, serves 4-6

A twist on old-fashioned bangers ‘n’ mash, this is almost as easy to cook and is a hearty meal. If you use Debbie & andrew’s Harrogate 97% wheat, dairy and gluten free sausages friends or family with common food sensitivities will be able to enjoy it too.

200ml white wine
1tbsp dried mixed herbs
Salt and pepper
4 potatoes, peeled and diced
2 sweet potatoes, peeled and diced
2tbsp milk
1tbsp butter
3tbsp creme fraiche
1tbsp sunflower oil
1 pack pork sausages
2 leeks, peeled and chopped
2 sticks celery, chopped
1 onion, chopped
2 cloves garlic, crushed
2 courgettes, chopped
1 x 400g tin chopped tomatoes
1 chicken stock cube


  1. Preheat your oven to 190°C/375°F/Gas Mark 5.
  2. Heat the oil in a large frying pan. Add the sausages to the pan and fry over a gentle heat for 10 minutes until browned.
  3. Now add the leeks, celery, onion, garlic and courgettes to the pan and cook for 5 minutes more.
  4. Add the chopped tomatoes, crumble in the stock cube, then add the wine and herbs and season well with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes.
  5. Meanwhile, place the potatoes and sweet potatoes in a pan of cold salted water and bring to the boil over a high heat. Boil for 15 minutes, then drain, mash and add the milk and butter.
  6. Add the creme fraiche to the frying pan and stir in gently. Simmer for 5 minutes then transfer to a casserole or pie dish.
  7. Top with the mashed potato mixture and level evenly. Cook in the preheated oven for half an hour and serve with baked beans.

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