- Serves: 6
- Prep time: 15 mins
- Cook time: 50 mins
Ingredients
- 1kg white potatoes, peeled and roughly chopped
- 2 tbsp unsalted butter
- 350ml semi-skimmed milk
- 200g leeks, sliced
- 1 tbsp olive oil
- 1 tbsp plain white flour
- ¼ tsp ground nutmeg
- 125g mature cheddar, grated
- 6 medium eggs, hard-boiled, peeled and sliced
- 12 pork sausages (Cumberland or similar)
- 480g frozen peas, cooked
Method
- Cook the potatoes in a large pan of boiling salted water for 15 mins until tender. Drain, then mash with 1 tbsp butter and 50ml milk.
- Meanwhile, gently fry the leeks in a pan with the olive oil for 15 mins or until soft. Stir into the mash with a little grind of black pepper.
- Preheat the oven to 190°C/170°C fan/gas 5. In a saucepan, melt the remaining 1 tbsp butter until fizzling, then stir in the flour and cook for 1 min. Slowly whisk in the remaining 300ml milk to make a smooth sauce. Stir in the nutmeg and one-third of the cheese.
- Spread the leek and potato mash over the base of a 26cm x 18cm baking dish. Carefully arrange the sliced egg on top, then pour over the cheese sauce. Scatter with the remaining cheese and bake for 25–30 mins until bubbling and golden.
- Grill or fry the sausages for 20–25 mins until cooked and golden. Serve alongside the bake with the cooked peas.
