Sausage And Potato Pie Food

SAUSAGE & MASH PIE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

SAUSAGE AND POTATO PIE

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.

GROUND BEEF AND SAUSAGE PIE (PASTRY OR POTATO TOPPED)

Steps:

• Set oven to 350 degrees.
• Grease a round or oval baking dish.
• In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
• Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
• Add in the broth or consomme; simmer for 15 minutes.
• Season with salt and black pepper to taste.
• In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
• Transfer the mixture to prepared baking dish.
• Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
• Cut slits in the top to allow steam to escape.
• Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
• Let sit 15 minutes before serving.

IRISH SAUSAGE AND POTATO PIE

Steps:

• Heat oven to 325°F.
• Heat a nonstick fry pan.
• Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
• Remove from the pan and slice into three, lengthwise on the diagonal.
• Heat the frying pan once more.
• Add half the butter, and when melted add the onions.
• Cook gently for 10 minutes until soft and translucent.
• Remove from the pan and set aside.
• Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
• Remove and drain on paper towel.
• Add the cabbage and 2 TBS water.
• Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
• Drain off any fat, remove from the pan and set aside.
• Grease a large gratin dish with 1 oz. of the butter.
• Place a layer of sliced potatoes in the bottom of the dish.
• Season with salt, freshly ground black pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausages, then a layer of onion.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
• Season again with the salt, pepper and thyme.
• Gently heat the cream, stock and bay leaves until almost boiling.
• *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
• Dot with the remaining butter and cover with foil.
• Place on a baking sheet and bake in the oven for 1 3/4 hours.
• Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE

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.

SAUSAGE, APPLE, AND ONION MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potatoes in salted water until fork tender.
• Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
• Keep the potatoes warm if they are cooked.
• Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
• Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
• Put the sausage mixture into a pie plate.
• Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
• Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
• Bake for 45 minutes or until the potatoes are starting to brown.
• Let cool for 5-10 minutes before serving.

SAUSAGE & MASH PIE

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.