Mac and cheese topped pie

This Mac ’n’ Cheese Topped Steak and Ale Pie is comfort food turned all the way up. Rich steak and ale sausage filling sits underneath a creamy, cheesy macaroni topping, baked until golden and bubbling. It’s a fun twist on a classic pie and perfect for a cosy dinner.

Serves: 2

Ingredients

Filling

• 6 HECK Steak & Butter Sausages

• 1 small onion, sliced

• 1 garlic clove, crushed

• 100ml ale

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• 1 tbsp plain flour

• Salt & pepper, to taste

Mac & Cheese

• 120g macaroni

• 1 tbsp butter

• 1 tbsp plain flour

• 200ml milk

• 70g grated cheddar, plus extra for topping

• Salt & pepper, to taste

Method

1. Preheat the oven to 200°C.

2. Cook the sausages in a pan over medium heat until browned, then slice into chunks. Remove from the pan and set aside.

3. In the same pan, soften the onion and garlic. Stir in the flour and cook for 1 minute.

4. Pour in the ale, Worcestershire sauce and Dijon mustard, stirring well. Add the sausage pieces back to the pan and simmer for a few minutes until the sauce thickens. Season to taste. Spoon the mixture evenly into two small oven-safe pie dishes.

5. Cook the macaroni according to the packet instructions and drain.

6. Melt the butter in a saucepan, whisk in the flour and cook for 1 minute. Slowly add the milk, whisking until smooth and thickened. Stir in the cheddar and season with salt and pepper.

7. Combine the cheese sauce with the cooked macaroni.

8. Spoon the mac and cheese generously over the sausage filling. Sprinkle extra cheddar on top.

9. Bake for 10–12 minutes until golden and bubbling.

10. Serve hot with broccoli or your favourite green vegetables.