RECIPE FOR SAUSAGE PIE RECIPES

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SAUSAGE & MASH PIE | JAMIE OLIVER RECIPES



Sausage & mash pie | Jamie Oliver recipes image

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 9

1.2 kg potatoes
6 higher-welfare Cumberland or veggie sausages
olive oil
2 large leeks
2 eating apples
½ a bunch of thyme (10g)
4 tablespoons plain flour
600 ml semi-skimmed milk
3 teaspoons English mustard

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
    3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
    4. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
    5. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
    6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
    7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
    8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
    9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

Nutrition Facts : Calories 644 calories, FatContent 21.6 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 29.4 g protein, CarbohydrateContent 87.8 g carbohydrate, SugarContent 18.6 g sugar, SodiumContent 2.4 g salt, FiberContent 7.8 g fibre

SAUSAGE & MASH PIE RECIPE | BBC GOOD FOOD



Sausage & mash pie recipe | BBC Good Food image

Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen

Provided by Barney Desmazery

Categories     Dinner

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 14

1 tbsp sunflower oil
8 pork sausages
25g butter
2 onions, finely sliced
pinch of golden caster sugar
2 tbsp plain flour
1 tbsp tomato purée
1 tbsp red wine vinegar
500ml beef stock
peas, to serve (optional)
1.25kg King Edward or Maris Piper potatoes, cut into large chunks
150ml whole milk
25g butter
25g mature cheddar, coarsely grated (optional)

Steps:

  • Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
  • To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
  • Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

Nutrition Facts : Calories 706 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 9 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.8 milligram of sodium

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