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Beef Sausage Pie

Beef Sausage Pie

with Cheesy Mash Topping & Salad

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We could pretend the main attraction here is the cheesy mash or rich tomato sauce, but that’d be dishonest. If we’re being real, the magic in this dish comes from the succulent beef sausages that are browned then baked into a warming and rustic pie. Delicious!

Allergens:MilkSulphitesGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 unit

brown onion

2 unit

carrot

1 unit

zucchini

1 packet

classic beef sausages

(ContainsSulphites, Gluten, Soy)

1 sachet

garlic & herb seasoning

1 sachet

dried oregano

1 sachet

tomato paste

1 tin

diced tomatoes with garlic & olive oil

2 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

cucumber

1 unit

tomato

1 bag

mixed salad leaves

Not included in your delivery

olive oil

80 g

butter

(ContainsMilk)

⅓ cup

milk

(ContainsMilk)

½ tsp

salt

½ cup

water

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3870 kJ
Fat57 g
of which saturates31.8 g
Carbohydrate55.7 g
of which sugars21.3 g
Dietary Fibre0 g
Protein42.8 g
Cholesterol0 mg
Sodium2820 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled) and zucchini. Cut the classic beef sausages into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the sausage and cook, stirring, until browned, 6 minutes. Transfer to a plate lined with paper towel. Return the frying pan to a medium-high heat, add the onion, carrot and zucchini and cook until softened, 5-6 minutes. Add the garlic & herb seasoning and dried oregano and cook, stirring, until fragrant, 1 minute.

4

Preheat the grill to high. Add the tomato paste, diced tomatoes with garlic & olive oil, water, brown sugar and crumbled beef stock cubes and stir to combine. Return the sausage to the pan, stirring until combined and slightly thickened, 1-2 minutes. Season with pepper.

5

Transfer the sausage mixture to a large baking dish and spread the mash over the top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 5-7 minutes. While the pie is grilling, roughly chop the cucumber and tomato. In a medium bowl, combine the balsamic vinegar, 1 tbs olive oil and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat.

TIP: Keep an eye on the cheesy topping as it can burn quickly. TIP: Toss the salad just before serving to keep the leaves crisp.

TIP: toss before serving to keep the leaves crisp!

6

Divide the beef sausage pie between plates and serve with the salad.