Serves 4 

 

INGREDIENTS


For the mashed potato:

6 potatoes, peeled and cut into chunks 

5 tbsp butter 

½ cup sour cream 

1½ cups grated cheese

2 tbsp chopped chives, plus more for garnishing

Salt and pepper, to taste 

 

For the filling:

1 pack (375g) pork sausages 

1 tbsp oil

1 large onion, sliced thinly 

1 cup sliced mushroom

2 cloves garlic, crushed 

1 cup cherry tomatoes, halved

2 cups baby spinach

1 tbsp Worcestershire sauce

Salt and pepper, to taste

 

To finish off:

4 eggs

 

Serving suggestions:

Tomato sauce 

 

METHOD

 

  1. Preheat the oven to 180 and grease a medium Spar Pyrex dish (25cm x 19cm). 

  2. Add the potatoes to a medium pot and cover with salted water. Bring to the boil, reduce to a simmer and allow to cook for about 25 minutes, or until tender. 

  3. When soft, drain and allow to steam for 5 minutes. Mash the potatoes using a potato masher, then stir in the butter, sour cream, grated cheese, chopped chives and salt and pepper. Set aside. 

  4. Heat the oil in a large frying pan over a medium-high heat. Fry the sausages until golden on all sides, then remove from the pan. 

  5. Add the onion to the pan and sauté for about 3 minutes, until translucent. Add the mushrooms and garlic and fry for another 1 minute, until golden. 

  6. Slice the pork sausages thinly and add to the mushrooms, along with the cherry tomatoes and spinach. Flavour to taste with a dash of Worcestershire sauce and salt and pepper. Add in the baby spinach and allow to wilt, then remove from the heat.  

  7. Smooth out half the mashed potatoes in the bottom of the greased dish in a 3cm-thick layer. Spoon the cooked sausage mixture on top, then finish off with a final layer of mash. Pull a fork through the top of the mash to make a rustic pattern. 

  8. Bake the dish for 25-30 minutes, or until golden in colour and slightly crisp on top. Remove from the oven and use a spoon to make 4 egg-sized wells in the mash. Carefully crack an egg into each well. Return to the oven for another 8-12 minutes, or until the eggs are cooked to your liking.

  9. Garnish with chopped chives, serve with tomato sauce on the side and ENJOY! 

Breakfast-for-Dinner Cottage Pie