Sausage & Caramelised Onion Gravy Pie

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth.

While the potatoes are boiling, heat a small drizzle of olive oil over a high heat in a large frying pan. Add the classic pork sausages and cook, tossing occasionally, until browned, 4-5 minutes. Add the brown onion and leek and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Reduce head to medium high, add the onion chutney, balsamic vinegar and brown sugar and plain flour and stir to combine. Add the water, crumble in the stock cube and stir to combine. Bring to a boil and simmer until thickened slightly, 3-4 minutes. Season to taste with salt and pepper. Preheat the grill to high.

Transfer the sausage mixture to a large baking dish and top with the mashed potato. Run a fork through the mash to create an uneven surface. Transfer to the oven and cook until browned, 10-12 minutes.

While the pie is in the oven, chop the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the carrot (unpeeled) into thin half-moons. Slice the lemon in half. Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the veggies to the pan with a squeeze of lemon juice and a dash of water and cook, tossing, until tender, 6-7 minutes. TIP: Add more lemon juice or water as you go to help the veggies cook evenly. Stir through the butter (optional) is you like and season to taste with salt and pepper.