edchamberlain - other stuff

Sausage and Mash Mega Pie

Ingredients

Filling

• 1 tblspoon olive oil
• 450g of decent sausage meat
• Several leaves of fresh sage - chopped
• A few springs of rosemary
• three cloves of garlic
• 1 splash Worcestershire sauce
• 1 tblspooon wholegrain mustard
• 1 glass of a good red
• Salt
• Pepper

Mash

• 2 tblspooon wholegrain mustard
• 6-8 decent Mashable potatoes
• Milk
• Salt
• Pepper
• Paprika

Pastry

• Enough shorcrust pastry to line a deep cake / pie tin

Gravy

• 1-2 glasses red wine
• Beef stock / Bisto
• 1 onion
• 1 clove garlic
• onion relish (if you have it)
• mustard

Recipe

Mash

1. Peel, then chop potatoes small and boil to a state crumb-able with a fork
2. Add milk and mustard and mash to taste
3. Other traditional mash fillings would go well
4. Mash up soft and set aside

Filling

1. Crush the garlic into the oilve oil and heat
2. Brown sausage meat, add Worcestershire sauce, sage, rosemary and mustard
3. Season with salt / pepper
4. Add one glass of red wine and simmer for 15-20 minutes, set aside when done

Pie base

1. Roll out flat pastry circle and line base of tin
2. Prick and cover base with egg yolk
3. Line sides with olive oil / egg yolk on the outside
4. Add pastry to sides, with extra at the bottom to strengthen join
5. Prick with fork
6. Blind bake for 20 minutes to brown off pastry
7. (Fan oven at 180c)

Pie

1. Remove base from oven
2. Add meat filling (consider sparing a bit for gravy) as a flat layer
3. Add mash on top
4. (Alternatively, try the meat filling up in a cone in the centre and fill in sides with mash)
5. Smooth mash top and sprinkle with Paprika  (cheese and sliced tomato could be used)
6. Bake for 25-35 minutes (Fan oven at 180c)

Gravy

1. Fry one chopped onion, 1 clove garlic and any left over meat
2. Brown with Worcestershire sauce
3. Add x2 glasses of red wine and beef stock / bistro
4. Add mustard if needed
5. Simmer for 20-30 minutes adding more water / cornflour as required to maintain consistency
6. Drain and serve sauce

Serve!

1. Remove pie from oven  - stand for 5 minutes
2. Remove from dish
3. Serve with seasonal veg and gravy
4. If refrigerated and reheated, will taste better the next day