1 small - leek, halved lengthways and finely sliced
2 - garlic cloves, finely diced
1/2 tsp - marmite
1 tbsp - Worcestershire sauce
150ml - beef stock
4 sprigs - fresh thyme, leaves only
2 tbsp - butter
2 tbsp - tbsp full cream milk
80g - mature cheddar, grated
1-2 - tbsp butter
200g - cavolo nero
300g - asparagus spears
350g - frozen green peas, defrosted
Preheat the oven to 200°C or 180°C with a fan.
Bring a medium-sized saucepan of water to a boil and add the diced potatoes. Cook for 15-20mins or until tender.
Heat the oil in a medium-sized frying pan, over high heat. Add the sausages and cook for 5mins or until golden brown all over.
Reduce the heat to medium. Add the diced apple and cook for 3-5mins or until just starting to caramelise.
Add the leeks, and garlic and stir for 30-60secs until coated in the pan.
Add the marmite, Worcestershire sauce, stock, thyme, and black pepper. There is no need to add salt because of the marmite. Cook with a lid on for 15mins.
While the sausages are continuing to cook, drain the potatoes, add them back into the saucepan. Add the milk, 45g of cheese and season generously with salt and pepper.
After 15mins, turn off the heat. Cut the sausages in the frying pan if you want a quick option, otherwise take them out of the pan, slice them on a chopping board, and add them back to the frying pan.
Add the sausage mixture to a 1.1L (16cm / 25cm) baking dish. Cover with the mashed potato and then sprinkle with the remaining 35g of cheese. Bake at 200°C for 25mins or until golden.
Prepare vegetables while the pie is baking. Heat 1-2 tbsp of butter in a large non-stick frying pan or saucepan, over medium heat. Add the vegetables and cook for 5-8mins, or until your desired texture is reached.