Swede & parsnip bake
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
Classic sausage & mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 12 organic free-range pork chipolatas
- 500g organic potatoeschopped into even-sized chunks
- 25g organic butterplus extra to serve
- 50ml organic full-fat milk
- 2 organic carrotssliced
- 250g organic broccoliseparated into florets
- 198g can organic sweetcorndrained
Nutrition: per serving
- kcal839
- fat44g
- saturates19g
- carbs76g
- sugars21g
- fibre17g
- protein26g
- salt1.8g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
step 2
Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
step 3
Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
step 4
Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.
