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Ingredients

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  • 8 Cumberland sausages

  • 900g mashed potato

  • 1 tbsp vegetable oil

  • 2 onions, thinly sliced

  • 3 garlic cloves, crushed

  • 2 x 420g tins baked beans

  • 2 tbsp BBQ sauce

  • 50g mature Cheddar, coarsely grated

  • 400g frozen garden peas

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   Method

  1. Preheat the grill to high. Place the sausages on a non-stick baking tray and grill for 20 mins, turning frequently, until evenly golden and cooked through. Cut into bite-sized pieces on a slight diagonal.

  2. Meanwhile, cook the mashed potato. Set aside.  

  3. Heat the oil in a frying pan over a high heat. Fry the onions and garlic for 5-6 mins until lightly golden. Remove from the heat and stir through the sausages, baked beans and BBQ sauce and season. Tip into a large ovenproof dish.

  4. Top with the mashed potato, swirling it with a fork to encourage a crispy finish. Sprinkle over the cheese and grill for 10 mins until golden and bubbling. 

  5. Meanwhile, cook the peas in a pan of boiling, salted water for 3-5 mins until tender. Drain and serve with the cowboy pie. 

cowboy pie.jpg
cheese scones.jpg
cheese scones.jpg

Ingredients
 

  • 250g (2 cups) self raising flour*

  • 60g (1/4 cup) butter

  • 125g (1 cup) cheddar cheese

  • 1/2 tsp mustard powder

  • 1 egg

  • 160ml (2/3 cup) milk (approx)

  • * If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder.

Method

Pre heat the oven to 200C/190C Fan

Line a baking tray with greaseproof paper

  1. Measure the flour into a bowl. Add a pinch of salt. Weigh the butter, then cut it into small pieces before adding to the flour. Rub it together with your hands until it is well mixed and looks like fine breadcrumbs

  2. Grate your cheese and add to the flour along with the mustard powder, and again using your hands, mix it all in.

  3. Crack the egg into a measuring jug. Add milk to your jug up to 160ml. Make a well in the middle of your flour mixture, then slowly add the milk until you have a soft but firm dough. Don’t add it all at once, as you might not need it all to get it to the right consistency. Bring the dough together so it is nice and soft but not too sticky.

  4. Lightly sprinkle flour on to your work surface. Roll out or pat down the dough until it is about 2cm thick. Using a cutter (or a glass if you don’t have any) cut out your scones and pop them on the baking tray.

  5. Brush the tops with a little milk and sprinkle with some finely grated cheese, then bake them in the oven for 10-15 minutes.

  6. They’re best served warm with butter or more cheese!

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