Sausage, Leek + Apple Mash Pie

Ingredients (serves 4-6)

Cooked cumberland sausage (360g)
Potatos (floury) (1kg)
Leeks (2 large)
Eating apples (x2)
½ bunch thyme
Plain flour (1 tbsp)
Olive oil
Whole milk (600ml)
English mustard (3 tsp)
Salt & pepper

Cooking instructions

1) pre-heat oven to 200c and cook your thick cumberland for around 25-30 mins or until brown and thoroughly cooked.
2) peel your spuds and cook in a large pan of salted water for 15 mins or until tender.
3) trim your leeks and thoroughly wash to remove any dirt, finely slice your leeks and place to one side.
4) peel, core and chop your apples into small chunks.
5) in a large pan, fry off your leeks and apples in some olive oil, while cooking off, add in some stripped thyme. After around 5 mins, add a splash of water and leave to cook out for a further 5 mins.
6) meanwhile, drain your potatoes and mash alongside ½ of your flour, season to taste with salt and pepper. To a lightly oiled large deep baking tray, add 2/3rds of your mash and spread around bottom and sides to create a pie base.
7) stir your remaining flour into your leeks and cook out for a couple of mins. Gradually add in your milk whilst stirring, then add your mustard. Simmer for 2-3 mins or until thick and creamy.
8) slice your sausage 1cm thick and add most reserving a few pieces to your pan of creamy leeks, along with any juices, mix, then evenly spoon into your pie base.
9) press the remaining mash onto greaseproof until just bigger than your dish and flip over the top of your dish, peel off the paper, trim excess and crimp edges.
10) poke the left over sausage pieces into the top of your pie and pop in the oven, baking it for 40 mins or until golden brown, finish the pie with fresh thyme for the last 5 mins of cooking.

Enjoy!