Beef Sausage Pie
with Cheesy Mash Topping & Salad
- Milk
- Sulphites
- Gluten
- Soy
- May contain traces of allergens
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!
Ingredients
4 unit
potatoes
1 unit
brown onion
2 unit
carrot
1 unit
zucchini
1 packet
Classic Beef Sausages
(Contains: Sulphites, 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
Cheddar cheese
(Contains: Milk)
1 unit
cucumber
1 unit
tomato
1 bag
mixed salad leaves
Not included in your delivery
olive oil
80 g
butter
(Contains: Milk)
⅓ cup
milk
(Contains: Milk)
½ tsp
salt
½ cup
water
2 tsp
brown sugar
2 tsp
balsamic vinegar
Utensils
Cooking Steps
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.
While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled) and zucchini. Cut the classic beef sausages into 2cm chunks.
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.
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.
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!
Divide the beef sausage pie between plates and serve with the salad.
