6-8 potatoes, peeled and cut into 1/2 inch chunks
2 tbsp oil
1 pack ground pork (if it is plain, season it up first)
1 tbsp plain flour
2 to 2 1/2 cups broth
1 bunch kale, shredded
3 leeks, finely sliced
½ tbsp wholegrain mustard
2-3 tbsp whole milk
2 oz smoked or regular cheddar, grated
Instructions
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet. Brown sausage over medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the broth, bring to a simmer. If it isn’t thick enough add some cornstarch or additional flour. Then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Preheat your broiler.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and broil for 3-5 mins or until golden and bubbling.
