Sausage & mushroom pot pies

Sausage & mushroom pot pies

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(20 ratings)

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Cooking time

Prep: 12 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 2

A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
757
protein
29g
carbs
40g
fat
53g
saturates
20g
fibre
5g
sugar
9g
salt
4.5g

Ingredients

  • 2 tsp olive oil
  • 1 small onion, chopped
  • 6 pork sausages
  • 250g chestnut mushrooms, halved
  • 1 tbsp wholegrain mustard
  • 4 tbsp low-fat crème fraîche
  • small bunch parsley, chopped
  • 85g ciabatta, torn into small chunks

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2012

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Comments

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annelisarkanen's picture

This is a delicious recipe and so very quick and easy to make. I've made it now with meat sausages (gluten free ones) and veggie sausages - both excellent. I added peas before going in the oven to add some colour. I didn't bother with squeezing out the meat into balls - just cooked sliced veggie sausages.

carrawray's picture

Really yummy and pretty easy. I used a bit extra creme fraiche and it gave plenty of sauce. Bread was really crispy, my husband really loved it and was very complimentary!

irmgard2's picture
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Really good! I used for this loose Italian sausage meat that was already seasoned, soured cream instead of creme fraiche and a good quality sandwich bread for the bread cubes instead of ciabatta. I baked it in one big dish and there is actually enough for two meals there. Can't wait to taste the leftovers!

jovica's picture
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Simple, very tasty and filling. A perfect weekday supper.

desbralass's picture

Tried this with the bread topping,loved it.I have a packet of flaky pastry to use up,so I'll try it with this recipe.

eleanormayo's picture
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We loved this, although it was an enormous amount of food for 2 people (would easily feed three). I added fennel seeds and chilli flakes to the mix and the ciabatta topping was fab!

allclare1's picture
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Not bad, very filling. I made it with two sausages per person, this was more than enough. Definitely worth increasing the amount of sauce. Ciabatta topping is very nice.

claireb82's picture
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Really delicious meal. It's made it into my recipe scrapbook!

lottles10's picture
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Scrummy & versatile. I have served this with pasta but also served it in the pots with mashed spud!

flaminglacer's picture
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Needs more sauce and i really think it's enough for three servings - but very tasty and quick to do. Recommend Black farmer sausages as they are very 'meaty' and suit the mushrooms very well.

bethocallaghan's picture
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Really good - would use extra creme fraiche next time for more sauce... Served with some broccoli

kirstienic's picture
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Yum!

jzleslie's picture
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My family loved this. My kids are not keen on mustard so used less than the recipe said but it still tasted fairly mustardy. The crispy bread on top made the dish for us. Served it with broccoli.

Frantic Flapjack's picture
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Cheap and cheerful dinner. Tasted really good too although I put a little bit too much mustard in. Also stirred in some peas for extra texture. Served with a mixed salad.

hasbian101's picture
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Changed this recipe quite a bit, as b/f doesn't like mushrooms so had asparagus and I only had soured cream in the house. But it tasted great so I give it 5/5. Flexible and flavourful. Definitely recommended.

sussexgirl's picture
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Forgot to rate!

sussexgirl's picture
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We both enjoyed this but thought it could do with some more sauce. Will use more creme fraiche next time and maybe top with cubed potatoes instead of the bread.

quinnga's picture
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Tasty - I made it as sausage and mushroom tagliatelle and we all enjoyed it. Makes a change to have pasta with a non tomato sauce. If you have kids who aren't too keen on mustard (though its not too overpowering and my fussy youngest was okay) I think you could leave it out.

amajzlik's picture

Very easy - I increased the amount of creamy filling and used cumberland sausage

vfinney's picture
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Really enjoyed and will definitely be making again might add peas...may also make a little more of the creamy part of the filling

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