Start by peeling all vegetables. Saute the onions in large frying pan, when browned remove from the pan and add the sausages in.
Cut the potatoes and squash (or swede) into bite size pieces and set to boil.
Cut the carrot into small pieces and start to cook in boiling water, adding peas a couple minutes before the carrots are fully cooked.
Meanwhile, boil the broccilli for 10 - 15 minutes.
When the potato and squash (or swede) is fully cooked (and soft) mash with a little butter and milk until a smooth consistency is reached.
Add stock pots or stock cubes and herbs into an oven proof dish and add the onions, put into a preheated oven 180°C to keep warm.
Remove the sausages from the pan, place on a board and cut each sausage into 6 pieces, then add to the oven proof dish along with the drained carrots and peas. Over the top add the mash and place the whole pie under a preheated grill for 5 minutes.
Meanwhile, Put the 2 large ready cooked yorkshire puddings into the oven for 5 mins then remove and chop in half and place onto the plate, divide the sausage pie into 4 and place on top of the yorkshire pudding and add the broccilli on the side.
If desired make some instant gravy to put on the table.
Tips: Always use thick sausages as thin ones tend to get over chewy. For a non-meat option, try quorn sausages.
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