- 1kg/2¼lb potatoes, peeled and cut into large, equal-sized chunks
- 25g/1oz butter
- 100ml/3½fl oz cream or milk, approximately
- 1kg/2¼lb sausagemeat
- 1 large onion, diced
- 1 tsp olive oil
- 2 x 400g/14oz cans chopped tomatoes, drained
- 2 tsp mixed herbs
- salt and freshly ground pepper
- 75g/3oz cheddar (optional)
- peas
- sweetcorn
- Preheat the oven to 180C/350F/Gas 4.
- In a large saucepan of boiling, salted water, boil the potatoes for about 15-20 minutes, until tender. Drain.
- Add the butter and a pinch of salt to the potatoes. Mash well, using a potato ricer, mouli or traditional masher, adding enough milk or cream to bring it to a creamy consistency.
- Roll the sausagemeat into walnut-sized balls and place in an oven-proof pie dish. Transfer to the oven and bake for 20-25 minutes until sizzling, but not brown.
- Put the onions in a frying pan with the olive oil and cook until softened. Add the tomatoes, herbs, and salt and pepper to taste. Bring to the boil, before simmering for 10 minutes.
- Pour the tomato sauce over the cooked sausage balls and top with the mashed potato.
- Sprinkle with grated cheese if liked. Return to the oven and cook for 30 minutes, until golden brown. Serve with peas and sweetcorn.