Sausage and mash pie
Kiwis love a pie and you will love how simple this version is to cook. They're so tasty the kids might not even notice the veg that's hiding under the creamy mash topping.
Equipment
- 4 ramekins
- baking beads optional
Ingredients
- 6 Hellers Cheesymite Sausages
- 1 tbsp olive oil
- 2 cups frozen mixed veg
- 2 sheets readymade shortcrust pastry defrosted
- 4 potatoes medium-size
- 1 tbsp butter
- 2 tbsp milk
- 1 packet gravy mix
Instructions
- Slice the sausages into bite-sized pieces.
- Heat a tablespoon of olive oil in a frying pan and cook the sausage pieces on medium heat for 5-6 minutes, stirring occasionally.
- Add frozen mixed veg to the pan, reduce to a low heat and cover for 4-5 minutes until veggies are heated through.
- Bring a pot of water to the boil.
- Peel the potatoes and cut into pieces. Add to the pot and cook on a low boil until tender.
- Drain the potatoes and add milk and butter then mash until smooth.
- Heat the oven to 180 degrees.
- Turn a ramekin upside down and place on the pastry sheet. Cut around the ramekin leaving an allowance for the depth of the ramekin. Cut three more pieces the same and grease the ramekins.
- Lay the pastry into the ramekin, pushing gently into the corners. Line with baking paper and add baking beads. Blind-bake for 15-20 minutes.
- Make up the gravy mix with 325ml of water.
- Remove the baking beads and paper from the ramekins. Spoon in the sausage and veg mix to each ramekin and add gravy. Top with mashed potato.
- Return ramekins to the oven for 10 minutes until potato is golden.
Notes
Tips to make the recipe even easier:
- Skip the pastry and just use the ramekin as your pie base.
- Use frozen mashed potato - absolute timesaver!