Bangers and mash pie recipe

This isn't a precise recipe but it turned out so well that I thought I better post it before I forgot all the nuts and bolts of it.

This, quite simply, is a tribute to the beautiful marriage of sausage and spud in pie format. Oh yes, it may not be classy, but if the weather outside is frightening, get stuck into this.

The titular mash is in the potato pastry (I used the recipe from Step by Step Vegetarian Cookery with vegan margarine instead of butter). It's the first time I've cooked it, and it's a surprise winner - lighter and fluffier than normal shortcrust, but still just as stick-to-your-ribs warming.

If you've not got the book (and why would you? It's not the most vegan friendly tome out there) then don't worry, there's a few wartime recipes for potato pastry knocking around the intertubes that look like they could do the job.

Bangers and mash pie
Ingredients

One recipe of potato pastry
Seven Linda McCartney's sausage
One brown onion
One small leek
One rib of celery
Two cloves of garlic
Oil
Two teaspoons of dijon mustard
One heaped tsp flour
50mls of stock
Salt and pepper

How you do it

Take the sausages out of the freezer and leave somewhere to defrost.

Make your pastry and leave it in the fridge while you crack on with your pie filling.

Preheat your oven to 210 degrees centigrade.

Finely chop the onion, leek, celery and garlic and fry in oil for ten or so minutes until softened. Take the veggies off the heat and set aside.

Chop up your now defrosted sausages into small chunks (as small as you can be bothered to) and stir into the veggies.

Stir in the mustard and the flour.

Pour the mix into a pie dish, and add the stock.

Take the pastry out of the fridge, roll out, and lay over the pie filling.

Chop off any excess pastry so the edge of the pastry is flush with the edge of the dish.

Bake in the over for 40 minutes, or until the pastry is browned.

Serve with gravy, and green veg.