Making Carbs Count leeks


The carb content of this dish in total is

230g, with 4 servings, then per serving is

just under 60g.

Carbohydrate information supplied by

Cook & Count Carbs from Health Apps.

Debbie & Andrew's sausage and leek pie, serves 4-6

Carb content

A twist on old-fashioned bangers 'n'

mash, this is almost as easy to cook

and is a hearty meal. If you use Debbie

& Andrew's Harrogate 97% wheat, dairy

and gluten free sausages friends or family

with common food sensitivities will be

able to enjoy it too.


1. Preheat your oven to 190°C/375°F/

Gas Mark 5.

2. Heat the oil in a large frying pan. Add

the sausages to the pan and fry over a

gentle heat for 10 minutes until browned.

3. Now add the leeks, celery, onion, garlic and courgettes to the pan and cook

for 5 minutes more.

4. Add the chopped tomatoes, crumble

in the stock cube, then add the wine

and herbs and season well with salt and

pepper. Bring to the boil, then reduce the

heat and simmer for 20 minutes.

5. Meanwhile, place the potatoes and

sweet potatoes in a pan of cold salted

water and bring to the boil over a high

heat. Boil for 15 minutes, then drain,

mash and add the milk and butter.

6. Add the creme fraiche to the frying pan and stir in gently.

Simmer for 5

minutes then transfer to a casserole or

pie dish.

7. Top with the mashed potato mixture

and level evenly. Cook in the preheated

oven for half an hour and serve with

baked beans.


200ml white wine

1tbsp dried mixed herbs

Salt and pepper

4 potatoes, peeled and diced

2 sweet potatoes, peeled and diced

2tbsp milk

1tbsp butter

3tbsp creme fraiche

1tbsp sunflower oil

1 pack pork sausages

2 leeks, peeled and chopped

2 sticks celery, chopped

1 onion, chopped

2 cloves garlic, crushed

2 courgettes, chopped

1 x 400g tin chopped tomatoes

1 chicken stock cube


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