Beef Sausage Pie

While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled) and zucchini. Cut the classic beef sausages into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the sausage and cook, stirring, until browned, 6 minutes. Transfer to a plate lined with paper towel. Return the frying pan to a medium-high heat, add the onion, carrot and zucchini and cook until softened, 5-6 minutes. Add the garlic & herb seasoning and dried oregano and cook, stirring, until fragrant, 1 minute.

Preheat the grill to high. Add the tomato paste, diced tomatoes with garlic & olive oil, water, brown sugar and crumbled beef stock cubes and stir to combine. Return the sausage to the pan, stirring until combined and slightly thickened, 1-2 minutes. Season with pepper.

Transfer the sausage mixture to a large baking dish and spread the mash over the top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 5-7 minutes. While the pie is grilling, roughly chop the cucumber and tomato. In a medium bowl, combine the balsamic vinegar, 1 tbs olive oil and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat.

TIP: Keep an eye on the cheesy topping as it can burn quickly. TIP: Toss the salad just before serving to keep the leaves crisp.

TIP: toss before serving to keep the leaves crisp!