BBC Good Food Magazine

Sausage & mushroom cottage pie

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Tip leftover sausage & mushroom ragu (p50) into a baking dish, then spoon over some mash and gently spread it to the edges using a spatula so the ragu is covered. (You can use any mash you like or have leftover in your fridge – regular or sweet potato, or even celeriac mash, would work well.) Scatter with a handful of grated cheddar. Bake at 220C/200C fan/gas 7 for 25-30 mins until the topping is

golden and the filling is hot.

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