Sausage and Mustard Pie

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Heat the oil in a wide, shallow, ovenproof casserole over medium-high heat.
2. Fry the sausage chunks for about 5 minutes, stirring regularly, until lightly browned (not cooked through). Transfer to a plate.
3. Fry the onion and carrots for 5 minutes, stirring often, until the onion starts to soften.
4. Add the salt, pepper and garlic and stir.
5. Add the flour and stir to coat the vegetables.
6. Pour in the chicken stock and stir in the wholegrain mustard.
7. Add the potatoes, stir, bring to the boil and simmer for 10 minutes, until the potato edges just start to soften.
8. Meanwhile, preheat the oven to 200C/400F (fan).
9. After the 10 minutes, add the cooked sausage and stir in the cream. Turn off the heat.
10. Top the casserole with the puff pastry (two rolls pressed together), tuck the overhang back into the dish to form a rough crust, and optionally decorate with pastry offcuts.
11. Pierce the pastry a few times with a sharp knife, brush all over with the beaten egg, and bake for 20 minutes, until golden. Serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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