Some recipes are classics, handed down from one generation to the next, carrying the weight of tradition within the scent of sizzling olive oil or risen yeast. In fact, many of the recipes I use regularly are far, far older than I am. But not all of them.
This recipe is one I made up in a moment of practical curiosity. It’s inspired by a shepherd’s pie, but it's designed with breakfast eaters in mind. Sausage, onion, peppers, eggs and hash browns all make their presence known in one place. After all, why shouldn’t we recover from a night at the pub with some pub food?