Sausage and Mash Pie
Source : www.dontgobaconmyheart.co.uk
Ajoutée par CrispyWhisk26
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Cette recette est affichée en traduction. Langue originale : English.
Ingrédients
×
- Beef Stock 750 ml
- beurre 7 c. à s.
- Cheddar 150 g
- Dijon Mustard 1 c. à s.
- Dried Thyme 0.38 c. à c.
- huile d'olive
- Milk or Cream 125 ml
- oignon 400 g
- Plain Flour 4 c. à s.
- poivre noir
- Pork Sausages 800 g
- Red Wine 125 ml
- sel
- White Potatoes 2000 g
- Worcestershire Sauce 2 c. à s.
Boil
until knife tender
⏱️ 10 min
Drain
let steam to allow moisture to escape
⏱️ 5 min
Mash
Stir in
beurre
4 c. à s.
drained potatoes
mash with cheese
mashed potatoes
Milk or Cream
125 ml
sel
White Potatoes
2000 g
Cheddar
150 g
Dijon Mustard
1 c. à s.
sel
poivre noir
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
cuire au four
until nice and golden on top
🌡️ 200°C ⏱️ 20 min
Rest
⏱️ 5 min
Beef Stock
750 ml
flour paste
gravy base
Plain Flour
4 c. à s.
Red Wine
125 ml
sausage gravy in dish
sausage mash pie final
thickened gravy
wine paste
beurre
3 c. à s.
Melt
Worcestershire Sauce
2 c. à s.
Dried Thyme
0.38 c. à c.
sel
poivre noir
Caramelize
until golden, stirring occasionally
⏱️ 15 min
Season
poivre noir
caramelized onions
sel
seasoned onions
oignon
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
huile d'olive
Pork Sausages
800 g
sliced sausages
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