Spaghetti-hoop-cowboy-pie

Spaghetti cowboy pie

Imagine childhood favourite sausage, mash and spaghetti hoops all baked in a pie. It’s easy when you know how…

By , 24 January 2018

(23 votes)

Spaghetti cowboy pie
  • 55 Mins
  • Serves: 6
  • Price: 75p per serving
Nutritional Info
Each 387g serving contains
  • Energy

    1312KJ

    313KCAL

    16%
  • Fat

    5.8g

    low

    8%
  • Saturates

    2.3g

    low

    12%
  • Sugars

    9.3g

    low

    10%
  • Salt

    1.55g

    med

    26%
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 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
Method
  • 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.