Name: Sausage & mushroom pot pies
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 2
Cuisine: British
Ingredients: 2 tsp olive oil; 1 small onion chopped; 6 pork sausages; 250g chestnut mushroom halved; 1 tbsp wholegrain mustard; 4 tbsp low-fat crème fraîche; small bunch parsley chopped; 85g ciabatta torn into small chunks

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Sausage & mushroom pot pies

Sausage & mushroom pot pies

Good Food team

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Serves 2

Easy

Prep: 12 mins

Cook: 40 mins

A star rating of 4.6 out of 5.29 ratingsRate

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A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 small onion

chopped
6 pork sausages
250g chestnut mushroom

halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley

chopped
85g ciabatta

torn into small chunks

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Nutrition: per serving

kcal757
fat53g
saturates20g
carbs40g
sugars9g
fibre5g
protein29g
salt4.5g

Method

step 1

Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
step 2

Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
step 3

Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.

RECIPE TIPS

MAKE IT DIFFERENT

Creamy sausage & mushroom tagliatelle for 4 Make the sausage and mushroom filling up to the end of Step 2. Meanwhile, cook 400g tagliatelle following pack instructions. Drain the pasta, reserving a cup of pasta water. Tip the pasta onto the sausage sauce and stir to coat, adding a little extra water if it looks dry. Sprinkle with a little grated Parmesan and chopped parsley.

Recipe from Good Food magazine, May 2012

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A star rating of 4.6 out of 5.29 ratings

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