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Sausage & mushroom pot pies

Contains pork – recipe is for non-Muslims only

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

  • Prep: 12 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 757
  • Carbohydrates 40
  • Saturated Fat 20
  • Sugar 9
  • Protein 29
  • Fat 53
  • Fibre 5
  • Salt 4.5

Nutrition per serving

  • Calories 757
  • Carbohydrates 40
  • Saturated Fat 20
  • Sugar 9
  • Protein 29
  • Fat 53
  • Fibre 5
  • Salt 4.5

Ingredients

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

Tip

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.

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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