Sausage & mushroom pot pies

Sausage & mushroom pot pies

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(24 ratings)

Prep: 12 mins Cook: 40 mins

Easy

Serves 2
A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal757
  • fat53g
  • saturates20g
  • carbs40g
  • sugars9g
  • fibre5g
  • protein29g
  • salt4.5g
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Ingredients

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 pork sausage
  • 250g chestnut mushroom, halved
  • 1 tbsp wholegrain mustard
  • 4 tbsp low-fat crème fraîche
  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 85g ciabatta, torn into small chunks

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.

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Comments (24)

lizleicester's picture
3.75

Delicious. I left my sausages whole and the result was great.

varnteing's picture
5

Extremely easy to make this tasty dish. I used chorizo as that's the only thing available. Doubled up the cooking cream as recommended but used the same amount of mustard as I love it. I particularly love the crispy ciabatta on top. Yum. Will definitely make this again.

VeniceJess's picture
5

As a complete beginner this was fantastically simple and satisfying to make - I put a little less mustard in than stated and more crème fraiche as suggested in the comments and it created the most delicious sauce, tasty without being overpowering - it went down a storm with boyfriend and father with mash on the side - made twice and been requested again!

richbroomhall's picture

Ciabatta, mushrooms, creme fraiche (?) I do not want. I hate to say it at my age (50), but I wanted a Sausage meat pie "just like me mother made". Sorry if I come across as negative, but does everything have to have a "twist" on it? Perhaps I'll have to go elsewhere to get this recipe. I will stay with BBC however, no chance of abandoning it! (My favourite cook? Simon Hopkinson. Brilliant). PS: I am married, just wanted to show my wife I could cook, if in a basic way of course!

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
5

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
5

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
5

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
3

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
5

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

lottles10's picture
5

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

flaminglacer's picture
4

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
5

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

jzleslie's picture
4

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
4

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
5

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
5

Forgot to rate!

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