Spaghetti cowboy pie
- 600g potatoes, peeled and chopped
- 50g 50% less fat mature cheese, grated
- 2tsp rapeseed oil
- 2 red onions, sliced
- 1 carrot, finely chopped
- 400g pack Asda Extra Special Light & Lean Pork Sausages, cut into thirds
- 400g tin Heinz Spaghetti Hoops
- 1 reduced-salt beef stock cube
- 300g frozen peas
- 1tsp unsalted butter
Preheat the oven to 180C/Fan 160C/Gas 4.
Bring a large saucepan of water to the boil. Cook the potatoes for 15-20 mins, or until tender. Drain, mash and season with black pepper. Stir through half of the grated cheese.
Meanwhile, heat the oil in a deep-sided frying pan or large saucepan. Fry the onions and carrot over medium heat until lightly coloured. Add the sausages and cook until browned, about 5 mins
Add the Spaghetti Hoops and crumbled stock cube, stirring well. Pour over 200ml of water and bring to a simmer.
Take off the heat and spoon into a large casserole dish. Top with the mash and sprinkle over the rest of the cheese.
Bake in the oven for 30 mins, or until golden and bubbling. Meanwhile, cook the peas in a pan of boiling water for 3 mins, or until tender. Drain, tip into a serving bowl and stir in the butter.