Sausage Bacon And Tomato Cottage Pie Food
SAUSAGE, BACON AND TOMATO COTTAGE PIE
This is a great one for winter nights and is so easy to make. You can use low fat products if you like to make it more healthy. My family love this one.
Provided by TreanBean
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, chop and boil your potatos. (while potatos are boiling).
- Cook Sausages and cut each sausage into four.
- Fry chopped onion, bacon and cooked chopped sausages.
- Crumble oxo cubes into the above along with mixed herbs and stir.
- Quater tomatos and mix in with above,
- Leave to simmer for about 10 minutes stiring occasionaly, (you may want to add a touch of water to add a bit of juice but not to much).
- Transfer the sausage mixture to a caserole or oven dish.
- Drain and mash your potatos using your prefered method.
- Spoon on top of sausage mixture like you would a shepherds pie.
- Bake in a preheated oven at 200c until crispy on top.
- Cover with grated cheese and bake again until cheese has melted.
- Serve on its own or with vegetables.
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 & BACON PIE
This is one of my favourite dishes from growing up. Mum originally found it on the back of a frozen pastry packet. It's so yummy, and economical. And the best part, kids love it!
Provided by Sara 76
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry.
- Skin sausages and cut them into 8mm thick slices.
- Layer sausage, potato, onion and bacon into the pastry.
- Beat egg and cream together and strain mixture into pie case, lifting ingredients several times.
- with a fork to allow egg mixture to flow to the pastry base.
- Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry.
- Bake at 190C (375F) for about 45 minutes, until pie is golden brown.
- Serve with green vegetables or salad.
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