Sausage & Mushroom Pot Pie
Serves 2
Prep 12 mins
Cook 40 mins
Ingredients
2 tsp olive oil
1 small onion , chopped
6 pork sausages
250g chestnut mushrooms , halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley , chopped
85g ciabatta , torn into small chunks
Method
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.
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.
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.
Om nom nom nom nom Really tasty, really easy and really filling. I love the mustard and creme fraiche combination from other recipes, and I've started using fresh onion rather than frozen which makes such a difference... it was amazing!
Prep 12 mins
Cook 40 mins
Ingredients
2 tsp olive oil
1 small onion , chopped
6 pork sausages
250g chestnut mushrooms , halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley , chopped
85g ciabatta , torn into small chunks
Method
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.
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.
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.
Om nom nom nom nom Really tasty, really easy and really filling. I love the mustard and creme fraiche combination from other recipes, and I've started using fresh onion rather than frozen which makes such a difference... it was amazing!