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:
- Carrot
- Cooked Chopped Tomato
- Fresh Rosemary
- NOMU BBQ Rub
- Onion
- Onions
- Peas
- Pork Sausages
- Potato
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.
Potato - 200g
Pork Sausages - 180g
Onion - 1
Carrot - 120g
NOMU BBQ Rub - 5ml
Fresh Rosemary - 3g
Cooked Chopped Tomato - 50g
Peas - 40g
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.
Potato - 400g
Pork Sausages - 360g
Onion - 1
Carrot - 120g
NOMU BBQ Rub - 10ml
Fresh Rosemary - 5g
Cooked Chopped Tomato - 100g
Peas - 80g
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.
Potato - 600g
Pork Sausages - 540g
Onions - 2
Carrot - 240g
NOMU BBQ Rub - 15ml
Fresh Rosemary - 8g
Cooked Chopped Tomato - 150g
Peas - 120g
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.
Potato - 800g
Pork Sausages - 720g
Onions - 2
Carrot - 240g
NOMU BBQ Rub - 20ml
Fresh Rosemary - 10g
Cooked Chopped Tomato - 200g
Peas - 160g
Woolies Products in this dish
