Print
Email
Add a photo
Ingredients
- 500g red potatoes, chopped (peeled or unpeeled)
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp cornflour
- Some water
- 150g shallots, quartered
- 200g peas (fresh or frozen)
- 1 tbsp olive oil
- 6 porky bangers
- 100ml double cream
- 50ml milk
- 25g cheddar cheese, grated
Directions
- Gently boil the red potatoes for about 10-15 minutes until just cooked. Drain and keep warm.
- Preheat the oven to 200 degrees C. Mix the soy sauce, balsamic vinegar, honey and cornflour in a small bowl.
- Fry the shallots to brown for a couple of minutes. Turn the heat right down and pour in the soy sauce mixture. Gently mix, adding in a little water if you want to thin it out a bit. Transfer to a 2 litre pie dish. Mix in the peas.
- Add the oil to the pan, then fry the sausages for a few minutes to brown, before transferring to the pie dish also.
- Pour the cream, milk and cheese into your potato pan. Mash well, then spoon atop your pie.
- Bake for about 25-30 minutes until the potato is just starting to crisp.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 3 servings | |
| Calories 367 | |
| Calories from Fat 130 | 35% |
| Total Fat 14.78g | 18% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1008mg | 42% |
| Potassium 1101mg | 31% |
| Total Carbs 50.29g | 13% |
| Dietary Fiber 4.4g | 15% |
| Sugars 12.52g | 8% |
| Protein 10.38g | 17% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
