Sausage Meat, Egg and Cheese Pie with Crinkle Cut Chips and Beans

Instructions:
step 1 Preheat the oven to 200°C (180°C fan) / 400°F / Gas mark 6.
step 2 In a bowl, mix sausage meat with chopped onion, grated carrot, thyme, salt, and pepper.
step 3 Roll out the shortcrust pastry and line a pie dish with half of it.
step 4 Spread half of the sausage mixture into the base.
step 5 Place the hard-boiled eggs evenly spaced in the middle.
step 6 Sprinkle grated cheese over the eggs.
step 7 Cover with the remaining sausage mixture.
step 8 Top with the remaining pastry, seal the edges, and create a decorative pattern or lattice on top if desired.
step 9 Brush the top with beaten egg.
step 10 Bake for 35–40 minutes or until the pastry is golden brown and cooked through.
step 11 For the crinkle cut chips, toss sliced potatoes with oil, paprika, and salt.
step 12 Bake in a preheated oven at 200°C for 25–30 minutes, flipping halfway through until crisp and golden.
step 13 Heat the baked beans in a saucepan over low heat until warmed through.
step 14 Serve a generous slice of the pie with chips and a spoonful of baked beans.

Storage and Reheating Tips:
Store leftover pie in the refrigerator for up to 3 days. Reheat slices in the oven at 180°C until hot throughout. Chips are best enjoyed fresh but can be reheated in the oven for crispiness. Beans can be stored in an airtight container and reheated on the stove or in the microwave.