Beef & lentil cottage pie with cauliflower & potato topping
Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too
Roast sausage & squash with mustard & sage
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 8 pork & apple sausages
- 1 large red onioncut into wedges
- 300g butternut squashcut into wedges
- ½ small pack sageleaves
- 1 tbsp olive oil
- 2 tsp plain flour
- 200ml chicken stock
- 2 tbsp wholegrain mustard
- 500g leftover mashed potatoand cauliflower (see 'goes well with', right)
Nutrition: per serving
- kcal571
- fat38g
- saturates14g
- carbs36g
- sugars10g
- fibre5g
- protein23g
- salt3.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates.
step 2
Drain away any excess oil from the tin, then place the tin over a medium heat on the hob. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened. Serve with a spoonful of yesterday’s leftover mash and the pan juices.
