Sausage Pie
with Cheesy Mash and Roasted Broccoli
In this recipe, we've taken a classic family favourite, sausages and mash, to the next level by transforming it into a deliciously cheesy pie. Served alongside roasted broccoli for the kids, and tenderstem® broccoli with a balsamic parsley salsa for the grown-ups, we’ve covered all bases when it comes to getting fussy eaters on your side! Fast family food at its finest!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Balsamic Vinegar
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
Finely Chopped Tomatoes with Onion and Garlic
Flat Leaf Parsley
Red Chilli
Beef Stock Pot
Broccoli Florets
Carrot
Grated Hard Italian Style Cheese
Potatoes
Tenderstem Broccoli
Not included in your delivery
Olive Oil
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato and chop into 2cm chunks. Peel the carrot and remove the top and bottom, then halve lengthways and slice into thin half moons. Chop the large head of broccoli into florets (little trees). Finely chop the parsley (stalks and all). Halve the red chilli lengthways, deseed and finely chop.
Pop the parsley and the chilli in a small bowl with the balsamic vinegar and olive oil (amount specified in the ingredient list)and mix together. This is your salsa! Slice open the sausage, remove the meat and discard the skin. Add the potato to your pan of boiling water and simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sausage meat. Use a wooden spoon to break it up as it cooks and fry until brown, 5-6 mins. Add the carrot to the pan, stir and cook until softened, 5 mins. Add the chopped tomatoes and stir in the beef stock pot (make sure it's dissolved). Pour in the water (amount specified in the ingredient list).
Stir the sausage mixture well, bring to the boil, then turn the heat to medium. Simmer until the carrot is cooked and the mixture is thick and tomatoey, 15-20 mins. When the potato is cooked, drain in a colander, then return it to the pan. Add the butter and some black pepper. Mash together. Taste and add more salt and pepper if you feel it needs it.
When the sausage mixture is cooked, taste and add salt and pepper if necessary. Pour it into your ovenproof dish and spread evenly across the base. Add spoonfuls of mashed potato on top and spread to cover the sausage mixture. Sprinkle over the hard Italian cheese. Pop the dish on the top shelf of your oven to cook until the cheese is browned, 15-20 mins.
Meanwhile, spread the tenderstem® broccoli on one side of a baking tray and the broccoli florets on the other side. Drizzle with a splash of oil and add a pinch of salt and pepper. Roast on the middle shelf of your oven until crispy, 12-15 mins. Spoon the sausage pie into bowls. Serve the kids the broccoli florets. Drizzle the balsamic parsley salsa over the tenderstem® broccoli for the adults and serve the adults too. Enjoy!
