When I tell my husband Howard and son Ted it’s sausages for dinner I always get a big cheer. They love sausages and I like it when they eat all their dinner too. I know when I make a meal like this one it will be eaten. It was a delicious meal that we all enjoyed and we hope you like it as much as we do.
What are your favourite sausage dinners? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Large saucepan
- Large mixing bowl
- Potato masher
- Pirex dish
- Slotted spoon
- Spoon to spread the mash
Ingredients
- Sausages x 8
- Leek x 1
- Carrot x 1
- Courgette x 1
- Fresh rosemary x 1 small handful
- Chicken stock x 500mls
- Tamari x 2 tbsp
- Potatoes x 800 – 1 kg
- Salt and pepper to taste
- Olive oil x 2 – 4 tbsp
- Butter x 4 tbsps
- Preheat the oven to 200°C or gas mark 4.
- Wash and pierce the potatoes with a sharp knife.
- If you can, add in the potatoes around the sides, but if not put into another baking tray underneath.
- Put the baking tray into the oven for around 1 hour or until the skins are crispy.
- Twenty minutes before the end of cooking the potatoes remove the sausages from the packaging.
- Pierce the sausages with the knife.
- Put the sausages into the baking tray and put the tray into the oven.
- Cook the sausages until the start to go golden brown.
- When they are a golden colour remove from the oven and set to one side.
- Once cooked, remove the potatoes and set aside until cool enough to touch.
- You can put a knife in to test whether the potatoes are soft enough.
- If the potatoes are not soft, put back in until the are soft enough.
- Remove top and the bottom of the leek and then slice it.
- Then peel the carrots and courgettes.
- Next slice and dice them.
- By now the potatoes should be cooked so remove them from the oven and set side.
- Put the large saucepan onto a high heat and add oil to the base of the pan.
- When the pan is hot, add in the onion and fry until soft and see through.
- Now add in the carrots and courgettes to the saucepan.
- It should take around 5 minutes or so before this starts to happen.
- You may need to turn the heat down if the food starts to stick to the bottom of the pan.
- If this does happen, add a little bit of water from the kettle and it should help to loosen the stuck food.
- Pour over the chicken stock and tamari.
- Then bring everything to the boil.
- Chop the rosemary leaves and place them into the simmering pan.
- Add salt and pepper to taste.
- Then turn down the heat and leave to simmer.
- While the vegetables are simmering cut the potatoes open and scoop out the insides.
- Put the potato into the large mixing bowl and add in the olive oil and butter.
- Mash the potatoes and if necessary add a little milk.
- Just add the milk a little at time until you have a consistency you will enjoy eating.
- When the potato is mashed, set it aside.
- Now turn the heat off on the hob and remove the pie filling.
- Spoon the filling into the baking dish using the slotted spoon.
- Leave behind the excess stock to use as gravy.
- Place the sausages in to the vegetables.
- Next spread the potato as evenly as possible over the pie.
- Put the shepherd’s pie back into the oven for about 20 – 25 minutes or until the potato is golden brown.
- Once the potato pie is golden brown remove from the oven and serve with a vegetable of your choice.
- Then enjoy.
Sausage Pot Pie was a yummy meal. It was easy to cook but slightly time consuming to prepare. Although the efforts were worth results. The dish could be made and frozen for another occasion. It was so tasty and it also made delicious leftover the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 