Sausage & spring mash pie
Cooking time45 min
Comfort food can be described as a food that offers a nostalgic or sentimental feeling to the consumer. If you are looking for an excellent comfort food, you cannot find a better option than this sausage and spring mash pie.
First of all, the potatoes should be boiled in water containing salt for 15 minutes.
You need to add the cabbage during the final few minutes of cooking.
Then, you have to drain it properly.
Allow to steam-dry for one or two minutes.
Now, the butter and milk should be added to the pan.
The next step is to warm through.
Then, you need to mash into cabbage and potatoes with a lot of seasoning.
The mustard should be stirred in.
Now, you must heat a large a non-stick frying pan.
Place the sausages into the pan. Add carrots and shallots as well.
Brown them for 5 minutes until they become nicely golden.
You need to make sure that the shallots get softened.
When the sausages are almost cooked through, you should take them out. Set aside.
If you find sausages releasing excess fat, it should be tipped off.
The oven should be heated to 200C/ fan - 180C/gas 6.
The heat should be turned up under the pan.
The mushrooms and thyme should be tipped in.
You need to fry for 3 minutes until turn gold.
The wine should be splashed in. You need to allow it to bubble. It should be reduced by half.
The stock needs to be added. Add caramelized onions as well.
Then, simmer it until it becomes a shiny gravy.
You should also make sure that the carrots are properly cooked through.
Season to taste.
Then, the sausages need to be added to the gravy.
Now, the mixture should be spooned into a dish that is used for baking.
The next step is to top with mashed potatoes.
Most importantly, it should be spooned over in dollops evenly. (It is being done to stop the gravy coming out of the sides.
If you want, you can prepare this dish one day ahead and it can be chilled.
It is the time to bake and cover with foil 30 minutes.
The foil should be removed during the final 10 minutes. (It is being done make the mash brown).
A little thyme can be sprinkled before serving.
- Milk – 100 ml.
- Potato – 1 1/2 kg (It should be cut into big chunks).
- Savoy cabbage – 1/ 4 to 1 /2 kg (It should be shredded).
- Butter – 50 grams.
- Vegetable oil – 2 teaspoons.
- Shallot – 10 nos. (They should be halved).
- Pork sausage – 10 nos.
- Dijon or wholegrain mustard – 1 tablespoon.
- Thickly sliced carrot – 4 nos.
- Mushroom – 2 packs of 250 gram each. (It should be quartered or halved).
- Thyme sprigs – 2 to 3 nos. (You can keep extra to serve).
- Beef stock – 300 ml.
- Caramelized red onion – 2 tablespoons.
- Full-bodied red wine – 400 ml.