Directions

Prepare The Stew

1. Heat 1TB of EVOO in large pot

2. Remove the casing from the Mulay’s Bangers and add sausage to pot

3. Brown sausage in pot, then place in a bowl to use later

4. Heat remaining 2TB EVOO in pot

5. Add leeks, carrots and celery and cook over medium until soft

6. Add garlic and a pinch of salt to vegetable mixture and stir until fragrant (about 1 minute)

7. Add tomato paste to pot and mix with vegetables

8. Add red cooking wine, making sure to scrape any bits of bottom of pan

9. Return the cooked Mulay’s Bangers to pot

10. Stir in the beef stock, Worcestershire, bay leaves, rosemary and thyme

11. Bring stew to a boil, reduce and simmer for 20 minutes

12. Remove from heat

13. Stir in peas and carrots

14. Let cool

Mashed Potatoes Topper

1. Place potatoes in pot and cover with water

2. Toss in herbs, garlic and a 1-2tsp of salt

3. Bring water to boil, lower heat and simmer for about 15minutes

4. Meanwhile, warm 1 cup milk

5. Drain potatoes and then add warm milk, butter, cheese, and a pinch of salt and pepper

6. Mash or use a hand mixer to create mashed potatoes topping (let cool before assembling)

Assemble The Pie

1. Preheat oven to 400°

2. Lightly butter a 13x9 baking dish

3. Spoon in the stew mixture

4. Top with the mashed potatoes

5. Bake for 20-25min