Cheesy Leek and Mustard-Topped Sausage Pie

1. Prep the Potatoes

Boil the potatoes for about 12 minutes or until tender. Once done, drain them and let them steam-dry.

2. Brown the Sausage

Using 1 tablespoon of oil, heat a shallow casserole or a deep skillet (20-25cm) over medium heat. Crumble the sausages into the pan, discarding the skins, and fry the pieces for 7-8 minutes until they turn a lovely golden brown.

3. Thicken with Flour and Gravy

Sprinkle in the flour, stirring well, and cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken gravy and add 100-200ml of water to achieve your desired gravy thickness. Simmer this mixture. Toss in the shredded kale and let it cook for 5 minutes, then take the pan off the heat.

4. Sauté the Leeks

In a separate pan, heat the remaining tablespoon of oil over medium heat. Add the sliced leeks and sauté for 5-10 minutes until they soften, adding a dash of water as needed.

5. Prepare the Cheesy Mash

Preheat your grill to its highest setting. Mash the cooked potatoes until they're smooth and creamy. Fold the tender leeks into the potatoes, along with the mustard and milk, and season to taste.

6. Assemble and Grill

Spoon the leek mash mixture over the sausage base, creating inviting swirls with the back of your spoon. Sprinkle the grated cheddar evenly on top. Place under the grill for 3-5 minutes or until the cheese melts into a bubbling golden crust.