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  • Peas and Sausage Pretty pie

    1 vote
    Peas and Sausage Pretty pie
    Prep time:
    Cook time:
    Servings: 4 pies
    by Saru
    168 recipes
    		 >
    This can be made with any sausage of your choice....but here I have made these Pies with Pork sausage.I have also tried it with chicken sausage.They taste really good....but my family prefers the ones with pork...hence this recipe has a place on my 'to share recipes' list!.You'll surely enjoy making these as much as you will eating it!.Go ahead and mix and match the herbs or and spices.I am sure they will all taste good even if different in flavours. But all in all this can easily be one of your best comfort foods yet!.

    Ingredients

    • 500g potatoes, peeled, chopped into cubes
    • 2 tbs unsalted salted butter
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 450g spicy pork sausages, skins removed, roughly chopped
    • Pinch of chilli flakes (optional)
    • 1 tbs rosemary leaves, finely chopped
    • ½ cup white wine
    • 2 zucchinis coarsely grated
    • 3 cups baby spinach leaves
    • 1 cup frozen/fresh peas
    • 40g salted butter, melted
    • ½ cup fresh ricotta
    • 1/2 cup sharp cheddar cheese grated
    • 2 tbs chopped mint
    • 1/8tsp fennel seeds powder
    • 1 pinch sugar(purely optional)

    Directions

    1. Place potatoes in a saucepan and cover with cold water and a pinch of salt. Place over medium-high heat, bring to the boil, then cook for 15-20 minutes until tender.
    2. Meanwhile, heat unsalted butter in a large pan over medium heat. Cook onion and garlic,stirring, for 4-6 minutes until very soft. Add sausage,chilli and rosemary, and cook, stirring, for another 5 minutes until sausage is browned,but not mushy.
    3. Add wine and cook for 3-4 minutes until almost evaporated. Add vegetables,and cook for a further 2-3 minutes until any liquid from vegetables has evaporated. Season well and set aside.
    4. Mash potatoes until smooth, then stir in salted butter, ricotta and mint.Season with fennel seeds powder and a pinch of sugar.
    5. Divide the pie filling among four 2 cup ( about 1/2 liter) pie dishes and top with the mashed potato and gently flatten the pie surface with a fork top it with sharp cheddar cheese grates all over the surface.
    6. Lightly brown pies under a hot grill for about 6-7 minutes or till you see the cheese bubbling and turning golden brown.Serve with salad leaves.

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