Sausage & mushroom pot pies
- Preparation and cooking time
- Serves 2
A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce
- STEP 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.
- STEP 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.
- STEP 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.
MAKE IT DIFFERENT
Creamy sausage & mushroom tagliatelle for 4 Make the sausage and mushroom filling up to the end of Step 2. Meanwhile, cook 400g tagliatelle following pack instructions. Drain the pasta, reserving a cup of pasta water. Tip the pasta onto the sausage sauce and stir to coat, adding a little extra water if it looks dry. Sprinkle with a little grated Parmesan and chopped parsley.