Sweet Potato Mash & Sausage Pie

Cook the sweet potatoes

• Peel and chop the sweet potatoes into small, even-sized pieces. Cook in a pan of boiling salted water for 15 minutes, or until tender. Alternatively you can pop the sweet potato into a microwave-safe bowl, cover, and microwave on high for 10–12 minutes until tender.

Make the sweet potato mash

• Drain the sweet potato then pop back in the pan. Mash the potato with a masher or fork. Melt the butter and stir it into the mash with the turmeric and season to taste. If you like, you can add more turmeric as you prefer.

Cook the sausages & preheat the oven

• Meanwhile, cook the sausages in a pan on a medium-high heat until golden-brown, according to the time given on the packet (add a dash of oil to the pan only if you need to).
• Preheat the oven to 200°C/180°C fan/gas mark 6.

Prep & cook the veg

• While the sausages cook, slice the leeks into rounds, including the green part, then rinse quickly in a colander to remove any dirt. Crush the garlic.
• Remove the sausages from the pan, then cook the leeks with a splash of oil, until they start to soften but retain their green colour, around 5 minutes. Stir in the garlic and cook until fragrant.

Make the pie filling

• Add the flour to the pan and cook for a minute while stirring. Pour in the milk, in small increments, stirring well after each addition until it's all added. Stir in the apple sauce and mustard with the dried thyme and mix well. Bring to the boil then simmer for around 5 minutes until thick and creamy.
• Slice the sausages into thick rounds then add back into the pan and mix well.

Assemble the pie

• Pour the filling into the pie dish or baking dish (we used a 24cm diameter pie dish).
• Spoon the sweet potato mash on top of the filling. Ruffle along the top with a fork.

Bake the pie & Plate Up

• Bake the pie in the oven for 30 minutes, until golden and bubbling.
• Leave to stand for a few minutes before serving. Plate up and enjoy!