You can’t beat a classic... but you can certainly twist it around and create something equally great. This sausage and caramelised onion pie is a prime example – tasty sausages in a sweet onion gravy are topped with grilled mashed potato and paired with a side of citrusy veggies. It's old-school and it's downright delicious!
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/ Serving 4 people
/ Serving 4 people
classic pork sausages(ContainsSulphitesMay be present Soy)
caramelised onion chutney
butter (for the mash)(ContainsMilk)
brown sugar(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
Bring a medium saucepan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Thinly slice the brown onion. Thinly slice the leek. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the classic pork sausages into thirds. Cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the carrot (unpeeled) into thin half-moons. Slice the lemon in half.
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 pan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth.
While the potato is cooking, heat a small drizzle of olive oil in a large frying pan over a high heat. Add the sausage and cook, tossing occasionally, until browned, 4-5 minutes. Add the onion and leek and cook until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Reduce the heat to medium-high, add the caramelised onion chutney, balsamic vinegar, brown sugar and plain flour and stir to combine. Add the water, crumble in 1 beef stock cube and stir to combine. Bring to the boil and simmer until thickened slightly, 3-4 minutes. Season to taste with salt and pepper.
Preheat the grill to high. Transfer the sausage mixture to a large baking dish and top with the mashed potato. Run a fork through the mash to create an uneven surface. Grill until browned, 10-12 minutes.
While the pie is grilling, wipe out the frying pan and return to a medium-high heat. Add the broccoli, green beans, carrot, a squeeze of lemon and a dash of water and cook, tossing, until tender, 6-7 minutes. TIP: Add more lemon juice or water as you go to help the veggies cook evenly. Stir through the butter (if you like) and season to taste with salt and pepper.
Divide the sausage and caramelised onion pie between plates and serve the lemony veggies on the side.