Mash and Sausage Pie (Print Version)
# Ingredients:
01 -
1.5 cups cheddar cheese.
02 -
4.4 lbs white potatoes.
03 -
2 tablespoons Worcestershire sauce.
04 -
3 cups beef broth.
05 -
28 oz pork sausages (roughly 12 pieces).
06 -
14 oz onions, chopped into slices.
07 -
3 tablespoons butter.
08 -
1/4 to 1/2 teaspoon dried thyme.
09 -
1/2 cup red wine.
10 -
Salt and pepper as you like.
11 -
Olive oil as required.
12 -
4 tablespoons plain flour.
13 -
1/2 cup milk or cream.
14 -
4 tablespoons butter for mashing.
15 -
1 tablespoon Dijon mustard or your preferred kind.
# Instructions:
01 -
Put potatoes in salted water and cook until they’re soft. Drain them and let them sit for 5 minutes to dry off.
02 -
Mix potatoes with cheese, milk, butter, and mustard. Add your favorite seasoning to taste.
03 -
Fry sausages until cooked through, then slice them at an angle after removing them.
04 -
Using the sausage drippings, cook the onions over medium heat until they turn sweet and golden, about 15 minutes.
05 -
Start with a roux made from butter and flour, slowly stir in broth and wine. Toss in seasonings and simmer it gently.
06 -
Start with sausages and a coating of gravy in your baking dish. Let it set for a bit, then layer mashed potatoes over the top.
07 -
Pop it in the oven at 200°C (390°F) for 20 minutes, or until your top gets golden and crispy.
# Notes:
01 -
Put a baking tray under the dish in the oven in case of spills.
02 -
Let the layers dry a little before assembling for the best finish.
03 -
This dish works great prepared ahead and stored in the fridge.