Sausage Leek Pie with Cider Gravy and Wholegrain Mustard Mash

Pierce 1.5 kilograms large baking potatoes all over with a knife, rub with 2 tablespoons oil and a little salt, then bake at 200°C for 75 minutes to 1 hour 15 minutes until crisp outside and soft in the middle.

Meanwhile, roll out 800 grams Shortcrust pastry and line a deep pie tin, leaving a slight lip around the edge to help hold the filling. Chill for 20 minutes, then line with baking paper, fill with baking beans and blind bake at 180°C for 15 minutes. Remove the beans, brush the base with beaten egg and return to the oven for 5 minutes to seal it.

Get a large pan over a medium heat with 2 tablespoons oil and fry 750 grams Pork sausages until browned all over and cooked through. Remove and leave to rest.

Add 30 grams butter to the same pan, followed by 2 large onions, sliced with a pinch of salt. Cook for 10 minutes until softened, then add 3 large leeks, sliced and washed and continue cooking until everything is soft and slightly jammy. Stir in 4 garlic cloves, minced, followed by 1 tablespoon fresh sage, finely chopped for the final minute.

Slice the sausages into chunky pieces and fold them back through the leek mixture.

In a separate saucepan, melt 40 grams butter and stir in 40 grams plain flour to form a roux. Cook for a couple of minutes, then gradually whisk in 250 milliliters dry cider, allowing it to thicken before adding more. Slowly add 200 milliliters chicken stock, then stir through 1 teaspoon Dijon mustard and plenty of black pepper. The sauce should be thick and coating rather than loose.

Pour the sauce over the sausage mixture and gently fold everything together until evenly coated. Leave the filling to cool completely – chilled is even better for a clean slice.

Pack the filling firmly into the pastry case. Brush the pastry edges with egg wash, then top with rolled 350 grams Puff pastry. Trim and crimp the edges, decorate however you like, then egg wash the top generously. Cut a small steam hole in the middle and bake at 200°C for 37 minutes 30 seconds until deep golden and crisp.

While the pie bakes, make the gravy. Melt 30 grams butter in a saucepan, stir in 1 tablespoon plain flour and cook for 10 minutes. Gradually whisk in 400 milliliters dry cider followed by 400 milliliters chicken stock until smooth. Add 1 teaspoon English mustard, 2 teaspoons Worcestershire sauce and 1.5 teaspoons honey, season with salt and pepper, then simmer until glossy and pourable.

Once the potatoes are baked, cut them open and push the flesh through a potato ricer into a bowl. Melt 120 grams butter in a pan with 150 milliliters whole milk, salt and 1.5 tablespoons wholegrain mustard, then pour into the potatoes and mix until smooth.

Cut the pie into thick slices and serve with the mustard mash and plenty of cider gravy poured over.