My, my, we’re making a pie that’s better than anything you can buy and will make you sigh when you try… our UCOOK take on a classic cottage pie! Fried rounds of pork bangers, plump peas, onions & carrots are coated in a rich, rosemary-infused tomato sauce. Topped with a golden dome of mashed potato.
Pork Banger Cottage Pie
Pork Banger Cottage Pie
with peas & carrot chunks
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter (optional)
MAKE THE MASH
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
BANG-ON BANGER SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and partially cooked, 3-4 minutes (shifting as it colours). Remove from the heat and rest in the pan and slice.
SENSATIONAL VEG SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced carrots until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, ½ the picked rosemary and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 100ml of water. Simmer until the carrots have softened and slightly reduced, 6-8 minutes. Add the peas, the sausage rounds, a sweetener (to taste), and seasoning.
A CRACKING COTTAGE PIE
Spoon the banger mixture into an ovenproof dish and evenly spread over the mash. Garnish with the remaining rosemary. Bake in the hot oven until the topping is golden, 7-8 minutes. Serve and enjoy.
MAKE THE MASH
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
BANG-ON BANGER SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and partially cooked, 3-4 minutes (shifting as it colours). Remove from the heat and rest in the pan and slice.
SENSATIONAL VEG SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced carrots until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, ½ the picked rosemary and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 200ml of water. Simmer until the carrots have softened and slightly reduced, 6-8 minutes. Add the peas, the sausage rounds, a sweetener (to taste), and seasoning.
A CRACKING COTTAGE PIE
Spoon the banger mixture into an ovenproof dish and evenly spread over the mash. Garnish with the remaining rosemary. Bake in the hot oven until the topping is golden, 7-8 minutes. Serve and enjoy.
MAKE THE MASH
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
BANG-ON BANGER SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and partially cooked, 5-6 minutes (shifting as it colours). Remove from the heat and rest in the pan and slice.
SENSATIONAL VEG SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced carrots until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub, ½ the picked rosemary and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 300ml of water. Simmer until the carrots have softened and slightly reduced, 8-10 minutes. Add the peas, the sausage rounds, a sweetener (to taste), and seasoning.
A CRACKING COTTAGE PIE
Spoon the banger mixture into an ovenproof dish and evenly spread over the mash. Garnish with the remaining rosemary. Bake in the hot oven until the topping is golden, 7-8 minutes. Serve and enjoy.
MAKE THE MASH
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
BANG-ON BANGER SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and partially cooked, 5-6 minutes (shifting as it colours). Remove from the heat and rest in the pan and slice.
SENSATIONAL VEG SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced carrots until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub, ½ the picked rosemary and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 400ml of water. Simmer until the carrots have softened and slightly reduced, 8-10 minutes. Add the peas, the sausage rounds, a sweetener (to taste), and seasoning.
A CRACKING COTTAGE PIE
Spoon the banger mixture into an ovenproof dish and evenly spread over the mash. Garnish with the remaining rosemary. Bake in the hot oven until the topping is golden, 7-8 minutes. Serve and enjoy.
Frequently Asked Questions
What is the preparation time for Pork Banger Cottage Pie?
The preparation time for Pork Banger Cottage Pie with peas & carrot chunks is between 30 and 45 minutes.
What is the total time required to make Pork Banger Cottage Pie with peas & carrot chunks?
The total time required to make Pork Banger Cottage Pie with peas & carrot chunks is between 40 and 55 minutes.
How many servings does Pork Banger Cottage Pie provide?
4 servings
What are the main ingredients in Pork Banger Cottage Pie?
Carrot, Cooked Chopped Tomato, Fresh Rosemary, NOMU BBQ Rub, Onion, Onions, Peas, Pork Sausages, Potato
What is the nutritional information of Pork Banger Cottage Pie?
Calories: 712, Carbs: 86 grams, Fat: grams, Protein: 35.3 grams, Sugar: 21.2 grams, Salt: 1392 grams
How do I prepare Pork Banger Cottage Pie?
A CRACKING COTTAGE PIE: Spoon the banger mixture into an ovenproof dish and evenly spread over the mash. Garnish with the remaining rosemary. Bake in the hot oven until the topping is golden, 7-8 minutes. Serve and enjoy. SENSATIONAL VEG SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrots until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, ½ the picked rosemary and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 200ml of water. Simmer until the carrots have softened and slightly reduced, 6-8 minutes. Add the peas, the sausage rounds, a sweetener (to taste), and seasoning. BANG-ON BANGER SAUSAGES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and partially cooked, 3-4 minutes (shifting as it colours). Remove from the heat and rest in the pan and slice. MAKE THE MASH: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
What should be prepared from my kitchen to make Pork Banger Cottage Pie?
Carrot, Cooked Chopped Tomato, Fresh Rosemary, NOMU BBQ Rub, Onion, Onions, Peas, Pork Sausages, Potato
How many calories does Pork Banger Cottage Pie have?
712 calories
How much fat content does Pork Banger Cottage Pie have?
grams
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