Peppercorn-The Good Food Company
Sausage and Cheesy Mash Pie
1h20m | 6
ingredients
Sausage and Gravy:
- 2 packets, Peppercorn Extra Lean Beef Sausages (900g)
- 2 large onions, sliced
- 2 cups, frozen peas
- 3 cups, beef stock
- 4 tablespoons, Worcestershire sauce, gluten free
- 3 tablespoons, plain all-flour, gluten free
- 2 tablespoons, butter
- 1 tablespoons, olive oil
- 1 teaspoons, thyme
- Salt and pepper
Mashed Potato:
- 2 kg, white potatoes
- 2 tablespoons, butter, dairy free option, at room temperature
- 1/2 cup, milk of choice, at room temperature
- 2 cups, grated chedder cheese
- 1 tablespoon, olive oil
- Sea salt and pepper
PREPARATION
1 – Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning the, until all sides are golden. Remove from the pan.
2 – Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next, add in the Worcestershire sauce, peas, thyme, beef stock, sea salt and pepper and bring to a boil and simmer for 2 minutes.
3 – Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, and add them to the pan and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish.
4 – Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring to boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes, until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes.
5 – Prepare the mash: Pour the milk and the butter to the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash.
5 – Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a pre-heated oven at 200°C fan forced for 30 minutes. Once cooked, allow sitting for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. Enjoy!
Give us your feedback about this recipe