Sausage and mash pie | Second Nature Guides

Ingredients

• 650g Maris piper potatoes, peeled and diced
• 1 tbsp extra virgin olive oil
• 6 (450g) butcher quality pork Cumberland sausages
• 1 Braeburn apple, finely diced
• 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 full cream milk
• 80g mature cheddar, grated
• 1-2 tbsp butter
• 200g cavolo nero
• 300g asparagus spears
• 350g frozen green peas, defrosted