Sausage, Potato and Vegetable Pie
( SERVES 4 )
Everyone loves this recipe. I've been asked for it countless times. I have adapted it from Alison Holst's Sausage and Potato Pie (but have changed it quite a bit.) It's easy, economical and tasty, and also hearty and filling. It's a good family dinner on one of those busy nights when a one-pot meal is needed that can be taken out of the oven and put on the table and eaten immediately, and all the cleaning up has been done beforehand. It's also special enough to serve to guests. We prefer chicken sausages but pork or any mild flavoured sausage would work. The first version is the quickest time-wise, but the second version is good if you want to leave a meal cooking while you are busy doing something else. This recipe is gluten free if you use GF sausages, curry powder and cornflour.
|1 kg||Floury potatoes|
|8 large||Chicken sausages|
|3 tsp||Curry powder|
|4 Tbsp||Brown sugar|
|1 can||Mexican tomatoes, (Can of Watties)|
|1 can||Chopped tomatoes|
|1 large||Carrot, Chopped|
|1 medium||Zucchini, Chopped|
|1 cup||Frozen peas|
|1 bunch||Parsley, Chopped (optional)|
|1 bunch||Fresh chives, Chopped (optional)|
|1 dash||Ground black pepper|
|1 cup||Grated cheese|
- VERSION 1 Peel potatoes, cut into small pieces and cook in a pot of lightly salted water.
- Fill a large ovenproof frypan with water and boil sausages on stovetop for 7 minutes. Drain water and cut each sausage into 4-5 pieces. Brown chopped sausages in the pan and the remove. Cut peeled onions into thin wedges and fry in pan until soft. Add chopped vegetables and cook a few minutes until soft.
- Mix together the brown sugar, flour and curry powder and make a paste with some of the juice from the canned tomatoes. Add remaining can of tomatoes. Add this mixture, the Mexican tomatoes, parsley and chives and the chopped sausages to the cooked vegetables in the pan and simmer for 5-10 minutes while preparing mashed potatoes.
- Drain the cooked potatoes and mash them with the butter, pepper and milk. Drop small dollops of mashed potato carefully and evenly over the sausage mixture in the pan. Sprinkle with grated cheese and grill in oven until golden brown.
- VERSION 2 Follow step one for potatoes, then drain and mash with butter, pepper and milk.
- Lay sausages on bottom of large greased ovenproof dish (you can boil them, drain, then chop and fry them while the potatoes are cooking if you wish) and top with onion and chopped vegetables. Mix together the brown sugar, flour and curry powder and make a paste with some of the juice from the canned tomatoes. Add remaining can of tomatoes. Pour this mixture, the Mexican tomatoes, parsley and chives over the sausages and vegetables in the dish.
- Drop small dollops of mashed potato carefully and evenly over the sausage mixture in the pan. Sprinkle with grated cheese. Bake uncovered at 180C for 1 to 1.5 hours, or turn oven to 160-170 and bake for 2 hours. This recipe tastes best if it's well-cooked.