Soft leeks, sweet apple, aromatic thyme and tasty low- fat pork sausages encased in a smooth rich sauce all covered in a potato top and bottom crust making an unusual change from pasty.

You will not be disappointed with this enjoyable and scrumptious pie.

Serves 6.

1.2kg potatoes, peeled and cut into chunks

6 low fat pork sausages

2 large leeks, cleaned and sliced

2 eating apples, peeled, cored and chopped

Small bunch of fresh thyme

4tbs plain flour

600ml semi – skimmed milk

3tsp Dijon mustard

Salt and freshly ground black pepper

1tsp sunflower oil

Method

Preheat the oven to 200c, gas 6, 350f

Cook the potatoes in a large pan of boiling water for 15 minutes or until tender.

In a large non – stick lidded frying pan cook the sausages for 15 minutes or until brown, remove and put on a plate. Add the sliced leeks, chopped apple and some of the fresh thyme to the pan with a splash of water, cover and cook for 20 minutes stirring occasionally

Drain the potatoes mash with half the flour, salt and pepper, lightly oil a 26cms x 22cms oven proof dish, once the mash is cool enough to handle use your fingertips to press two thirds across the base and sides of the dish. Stir the remaining flour into the leeks and gradually stir in the milk, add the mustard and stir to combine simmer for 5 minutes until thick and creamy.

Slice the sausages into 1cm thick pieces and stir most of them into the leek sauce, pile the sauce into the mash lined dish.

Press the remaining mash between two sheets of greaseproof paper until its just slightly bigger than your dish, peel away the top piece of greaseproof paper, then flip the potato dish onto of the pie for make a lid, peel off the other piece of paper, trim off any excess and crimp the edge with a fork to seal.

Poke the reserved sausage pieces into the top, bake on the bottom shelf of the oven for 40 minutes or until the top is golden brown, adding a sprinkle of the fresh time 5 minutes before the end of the cooking time.

Serve with fresh vegetables and a dollop of extra Dijon mustard.