Sausage & mushroom pot pies
By Good Food
Contains pork – recipe is for non-Muslims only
A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce
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Prep:12 mins
Cook:40 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 757
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fat 53g
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saturates 20g
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carbs 40g
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sugars 9g
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fibre 5g
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protein 29g
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salt 4.5g
Ingredients
- 2 tsp olive oil
- 1 small onion, chopped
- 6 pork sausage
- 250g chestnut mushroom, halved
- 1 tbsp wholegrain mustard
- 4 tbsp low-fat crème fraîche
- small bunch parsley, chopped
- 85g ciabatta, torn into small chunks
Tip
Make it differentCreamy 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.
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.
