Tuesday, 19 January 2016
Sausage & Sweet Potato Mash Pie
There seems to be a heavy theme running in my savoury bakes at the moment in the form of garlic, cheese and sausage; I would apologise but I’m not even slightly sorry. I also want to bake everything, there’s just something about baked food that feels like comfort food and comfort food is perfect when it’s this cold and as you can tell I’m not veering off the path quite yet.
This is kind of a heavily modified shepherd's pie; in that case I’m not sure what you’d call this, pig farmer pie? That just sounds a bit like you’re eating pig farmers in your pie, very Sweeny Todd. Maybe I shouldn’t be mentioning cannibalism, just to clarify there are no humans in this pie! Does that make it sound like I would actually cook humans? Okay, I’m way off track!
I was never the biggest supporter of Sheppard’s pie; as much as I love baked foods I sort of have something against beef baked foods so I was a little apprehensive about how much I’d enjoy this. I took my first bite and the first thing I said was “I am so making this again!”
Can we talk about how good sweet potato mash is too, I can’t believe I’m saying this but this was my first time making and tasting it and I am a fan! I have to eat it with something savoury but that’s why this recipe works so perfectly. I couldn’t resist adding mustard though; I would add wholegrain mustard to all of the mash!
This may not be the quickest meal to whip up but it doesn’t really require much effort and it is definitely worth it. It’s a great alternative to Sheppard’s pie and the sweet potato mash makes things a little healthier and healthier is always good. I'd also advise adding a big pile of broccoli on the side, broccoli and fresh baby spinach but definitely lots of steamed broccoli.
You will need
1 large onion
2 ½ tbsp tomato puree
1 ½ tbsp Worcestershire sauce
1 tbsp plain flour
500ml beef stock
3 medium-large sweet potatoes (about 800g-900g)
2 tbsp mayonnaise
1 tbsp wholegrain mustard
grated parmesan (for dairy free leave out)
Cut the sausages in half and add to a heated frying pan, slice the onion and leek and add to the pan once the sausages have browned then cook until the onion has softened (if your sausages are fatty, drain the fat before adding the onion and leek). Add the tomato puree and Worcestershire sauce and cook for a few minutes, add the flour and stir until coated. Pour over the beef stock then leave to simmer for 40 minutes.
While the mixture is simmering preheat the oven to 180C/350F/Gas mark 4, then make the mash.
Peel and chop the potatoes and add to a saucepan full of water with a large pinch of salt. Boil the potatoes for 10-15 minutes or until tender, drain, mash and season well then add the mayonnaise and wholegrain mustard.
Once the sausage mixture has finished simmering pour into an ovenproof dish, spoon the sweet potatoes on and top with a handful of grated parmesan. Bake in a preheated oven for 20-15 minutes.
Serve with broccoli and spinach or your favourite greens