Sausage and Mash Pie
Quelle: www.dontgobaconmyheart.co.uk
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Dieses Rezept wird in einer Übersetzung angezeigt. Originalsprache: English.
Zutaten
×
- Beef Stock 750 ml
- Butter 7 EL
- Cheddar 150 g
- Dijon Mustard 1 EL
- Dried Thyme 0.38 TL
- Milk or Cream 125 ml
- Olivenöl
- Plain Flour 4 EL
- Pork Sausages 800 g
- Red Wine 125 ml
- Salz
- schwarzer Pfeffer
- White Potatoes 2000 g
- Worcestershire Sauce 2 EL
- Zwiebel 400 g
Boil
until knife tender
⏱️ 10 min
Drain
let steam to allow moisture to escape
⏱️ 5 min
Mash
Stir in
Butter
4 EL
drained potatoes
mash with cheese
mashed potatoes
Milk or Cream
125 ml
Salz
White Potatoes
2000 g
Cheddar
150 g
Dijon Mustard
1 EL
Salz
schwarzer Pfeffer
Stir in
until a paste forms
Pour in
stir until the paste reforms
Add
gradually, stirring to ensure no lumps form
Season
Simmer
until nice and thick
⏱️ 15 min
Stir through
Pour
into 20x30 baking dish, allow to rest 5-10 mins to form skin
⏱️ 7 min
Add
dollop by dollop, working from outside, not pushing down hard
Rough up
use a fork on top
backen
until nice and golden on top
🌡️ 200°C ⏱️ 20 min
Rest
⏱️ 5 min
Beef Stock
750 ml
flour paste
gravy base
Plain Flour
4 EL
Red Wine
125 ml
sausage gravy in dish
sausage mash pie final
thickened gravy
wine paste
Butter
3 EL
Melt
Worcestershire Sauce
2 EL
Dried Thyme
0.38 TL
Salz
schwarzer Pfeffer
Caramelize
until golden, stirring occasionally
⏱️ 15 min
Season
schwarzer Pfeffer
caramelized onions
Salz
seasoned onions
Zwiebel
400 g
Fry
using leftover sausage fat, until they begin to soften and pick up colour
New Operation
Fry
until browned all over and cooked through
Slice
diagonally into chunks of 4
Olivenöl
Pork Sausages
800 g
sliced sausages
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