Simple Sausage & Mash Pie
What could be better than juicy snags and creamy mash, all baked up to golden perfection, nothing, right? So, grab your ingredients, fire up the oven, and let the mouthwatering smell of our Sausage and Mash Pie fill your kitchen.
What You Need
- 2 packs Three Aussie Farmers Farmhouse Sausages
- 8 potatoes, peeled and cut into large chunks
- 1 Tbsp. light olive oil
- 1 red onion, finely sliced
- 4 sprigs thyme, leaves only
- 2 Tbsp. red wine
- 1½ Tbsp. plain flour
- 500ml chicken stock
- 1 Tbsp. butter
- 50ml milk
- 2 Tbsp. seeded mustard
- ½ cup cheddar, grated
- 100g watercress
- ½ lemon, juiced
- 1 Tbsp. olive oil
- Salt & pepper, to taste
How To Make It
- Pre-heat fan forced oven to 200⁰C.
- In a saucepan, boil potatoes in salted water.
- While potatoes are boiling, cook sausages in a fry-pan over med. heat until the outside starts to brown. Remove from the pan and slice into large pieces, then return to the pan and cook for a further 5 mins or until cooked through.
- Add onions, thyme and wine and bring to a simmer. Add flour and stir to combine, then add stock and stir until it starts to thicken. Season with salt and pepper, then transfer into an ovenproof baking dish.
- Drain the potatoes and mash until smooth, then add butter, milk and mustard and mix well. Spread over the top of the sausage mixture.
- Sprinkle with cheese and place into the oven to bake for 30 mins or until golden.
- Place watercress in a salad bowl, then add lemon juice, olive oil and seasoning to taste. Toss to combine.
- Serve sausage and mash pie with watercress salad and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
