SAUSAGE & MASH PIE
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
Time 1h40m
Number Of Ingredients 14
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, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
SAUSAGE PIE IN CRISPY POTATO CRUST
Any kind of sausage works in this versatile pie, so choose your favorite pre-cooked variety, or cook, grill or roast them up if they are raw. Don't be afraid to let the potato crust get really brown -- it will be deliciously crisp!
Provided by Erin Jeanne McDowell
Categories main-dish
Time 1h25m
Yield One 10-inch skillet pie
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with nonstick spray.
- Spread the hash browns over a layer of paper towels to air-dry for 10 to 15 minutes (alternatively, you can press them vigorously between layers of paper towels 2 to 3 times).
- In a medium bowl, stir the dried hash browns, melted butter, Parmesan and pepper together. Press the mixture into the base and evenly up the sides of the prepared skillet. Transfer to the oven and bake until the potatoes begin to become golden brown and crisp, about 15 minutes.
- Meanwhile, for the filling: Toss the sausage, scallions and 3/4 cup of the Cheddar in a medium bowl to combine.
- In another medium bowl, whisk together the eggs, half-and-half, salt, pepper and hot sauce, if using.
- Carefully press the sausage mixture into the browned crust. Pour the egg mixture over the sausage and sprinkle with the remaining 1/4 cup Cheddar. Carefully transfer the skillet to the oven. Bake until the crust is deeply browned and very crisp and the filling appears set when you gently shake the skillet, 35 to 40 minutes. Cool at least 10 minutes before slicing and serving. Serve warm or at room temperature.
ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE
This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in!
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
- Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.
Nutrition Facts : Calories 605 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
SAUSAGE AND POTATO PIE
From Reader's Digest "One Dish Meals" cookbook, this yummy dish is a thin potato crust filled with sausage, cheese, red pepper and zucchini. We typically use the kielbasa option (cut into discs) with mozzarella cheese and red potatoes. It never lasts long!
Provided by 4Jacksons
Categories One Dish Meal
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
- Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
- Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
- Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
- Toss the potatoes with the remaining 1 tablespoon oil.
- Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
- Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
- Repeat the layers twice, finishing with a top layer of potatoes.
- Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
- Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
- Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.
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