Cumberland pie is very similar to shepherd’s pie, so we thought to ourselves: why not make a pie with Cumberland sausages for the full Cumberland experience? We’ve broken the sausages up into little balls so everyone gets a bite of banger satisfaction. Add the cheesy potato topping and this is a dish to be proud of.
Skin the sausages. Divide each sausage into 4
and roll each piece into balls. Heat a tablespoon
of olive oil and lightly fry the sausage balls until
browned on all sides, then set them aside.
Heat the remaining oil and the butter in a large
saucepan or a flameproof casserole dish. Add
the vegetables and sauté them for a few minutes,
until well coated with the oil and butter. Cover and
leave to cook, stirring regularly, until tender –
this will take at least 10 minutes.
Stir in the flour, then when it has disappeared into the
oil, stir in the tomato purée. Turn up the heat and cook
for a couple of minutes, stirring constantly, then pour
in the red wine. Bring to the boil and continue to stir,
then add the stock, Worcestershire sauce and
herbs. Stir in the Cumberland sauce and the orange zest,
if using, then add the sausage balls. Season with
plenty of salt and pepper.
Bring to the boil, then turn down to a simmer. Cook
the sauce for 20 minutes, stirring every so often to
make sure it doesn’t catch on the bottom, until it
has reduced down a bit and thickened.
Meanwhile, make the topping. Bring a large saucepan
of water to the boil. Add the potatoes, season with
plenty of salt and cook for 10–15 minutes until the
potatoes are tender. Preheat the oven to 200°C/Fan 180°C/Gas 6.
Drain the potatoes and mash until smooth. Melt the
butter in a saucepan and add the spring onions. Fry
until they start to soften, then add the potatoes to
the pan with the mustard, if using, and the cream.
Beat together until well combined.
Put the filling into a pie dish or casserole dish. Spread
the mashed potato over the top, then rough it up with
a fork. Sprinkle with cheese. Bake in the oven for about
30 minutes until well browned and piping hot.
The Hairy Bikers’ Everyday Winners by Si King and Dave Myers is published by Seven Dials in hardback at £22, photography by Andrew Hayes-Watkins
Try more recipes from The Hairy Bikers, including Cumberland sausage pie, corned beef hash and vegetable enchiladas.