Bangers & Mash Pie – Low Syn
So, it’s been a little while since I shared a recipe with the site. To be honest, for the last 6-12 months, I’ve mainly been re-using old recipes, or going through my slimming world cookbooks and getting recipe ideas from there.
Recently though, I’ve started using some recipe kits from the likes of Hello Fresh, Gousto and similar. Using discount codes, you can get a weeks worth of meals for 2 adults at a typically lower cost than visiting the supermarket. An added bonus of these is that the recipes and ingredients are all separated into bags. It certainly takes the stress out of doing your shop, and even makes it simpler than online grocery shopping as everything is organised!
These recipes are also pretty diet friendly right out the box, and even then, can probably be adapted go with your diet. This recipe was actually from one of these meal kits, although I’ve made a couple of subtle changes to make it a little lower in fat.
I was quite surprised how tasty this meal was, as well as how large the portion sizes were.
I don’t normally do shameless plugs on my posts but I will make an exception here. If you do wish to give Hello fresh a try, then you can save £20 off the cost of your first meal box by clicking this link. It will help me out a little, and also give you a large discount off your first meal box.
Bangers & Mash Pie – Low syn
- 8 Honey Mustard Sausages
- 6 Medium Potatoes
- 4 Red Onions
- 2 Carrots
- 1 Bunch Parsley
- 40 g Cheddar Cheese
- 1 tbsp Wholegrain Mustard
- 1 tbsp Plain Flour
- 2 tbsp Tomato Puree
- 500 ml Water
- 1 Red Wine Stock Pot
- 8 Bacon Medallions
- ½ Savoy Cabbage
Pre-heat the oven to 200°c. Place the sausages onto a baking tray and place in the oven for 20 minutes, until cooked. Once cooked, remove from the oven and cut into bite sized pieces.
In the meantime, place a large saucepan of water on the hob to boil and add a pinch of salt. Cut the potatoes into chunks and place in the water to boil, for around 15-20 minutes. Halve, peel and thinly slice the red onions, trim the carrot and slice thinly. Roughly chop the parsley and grate the cheese. Cut the bacon medallions into thin strips. Once the potatoes have boiled drain, return to the pan, add the mustard, cheese and a splash of milk (optional). Mash the potatoes until you have a smooth consistency.
Whilst the potatoes are boiling, start to make the sauce. Spray a large frying pan / wok with frylight, place on a medium-high heat and add the onions and carrot. Cook for around 8-10 minutes, until the onions have started to brown and carrots have softened a little. Add the flour & tomato purée and stir on the heat for another 1-2 minutes. Add the water and red wine stock and stir to dissolve.
Bring the sauce back to the boil, then reduce the heat and simmer until the sauce has thickened nicely, around 5 minutes. Remove from the heat and stir in the sausage chunks & half the parsley. Transfer the sauce into an oven proof dish. Spread the mash over the filling, and place in the top of the oven for around 10-15 minutes.
Whilst the pie is in the oven, prepare the cabbage & bacon accompaniment. Rinse the pan / wok that was used for the sauce. Spray with fry-light and add the bacon and fry for around 1-2 minutes. Add the sliced cabbage, a splash of water and continue to fry, stirring regularly for around 5 minutes until the cabbage is tender. Stir in the remaining parsley and season with a little salt & pepper if needed.
Once the pie is cooked, serve with a portion of bacon & cabbage to the side.