Pork Banger Cottage Pie

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

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)
Photo of Pork Banger Cottage Pie
  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

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