Bangers & Mash Pot Pie
SERVES 2
PREP TIME: 30 MINS
COOK TIME: 30 MINS
Ingredients
FOR THE SAUSAGE & ONION GRAVY FILLING
4 PORK SAUSAGES
3 SMALL BROWN ONIONS, DICED
2 GARLIC CLOVES, MINCED
3-4 SPRIGS FRESH THYME
1 TSP CORN FLOUR
SPLASH BALSAMIC VINEGAR
1 TSP DIJON MUSTARD
1-2 TSP WORCESTERSHIRE SAUCE
1-1.25 CUPS BEEF STOCK OR BROTH
PINCH SALT & PEPPER TO TASTE
2 TBSP EXTRA VIRGIN OLIVE OIL (OR BUTTER)
PASTRY
2-3 PIECES PUFF PASTRY, FOR TOPPING AND LATTICING
EGG WASH
FOR THE MASH
6-7 PEELED POTATOES
50G ROOM TEMP BUTTER
2 TBSP ROOM TEMP MILK
1 TBSP ROOM TEMP THICKENED CREAM
SALT & PEP
TO SERVE
STEAMED PEAS
Equipment
SMALL CERAMIC OR CAST IRON POTS
MEDIUM SAUCEPANS
POTATO RICER
SPATULA
WHISK
SHARP KNIVES
Method
PREHEAT A CONVENTIONAL OVEN TO 180 FAN FORCED. REMOVE PUFF PASTRY FROM OVEN AND LET THAW FOR 30-40 MINUTES
BROWN THE SAUSAGES, THEN SLICE EACH INTO CHUNKY PIECES. SET ASIDE
SLOWLY CARAMELISE THE ONIONS IN EVOO OR BUTTER UNTIL JAMMY
ADD MUSHROOMS AND COOK UNTIL ALL THEIR MOISTURE EVAPORATES
ADD GARLIC AND THYME
DEGLAZE WITH 1 TSP BALSAMIC
STIR IN THE FLOUR AND COOK FOR A MINUTE
GRADUALLY WHISK IN THE BEEF STOCK
FINISH WITH WORCESTERSHIRE AND DIJON
RETURN THE SAUSAGES TO THE GRAVY AND SIMMER GENTLY UNTIL THE GRAVY IS THICK ENOUGH TO COAT THE SAUSAGE PIECES
SPOON INTO MINI POTS
USE BASE OR LID OF POT TO CUT PUFF PASTRY ROUND. CLOSE POT WITH PUFF PASTRY AND USE A FORK TO PIERCE PASTRY TO CREATE SMALL VENTS. REPEAT WITH BOTH PIES
WITH ANOTHER PIECE OF PASTRY, USE A SHARP KNIFE TO CUT INTO 2CM STRIPS FOR THE LATTICING - YOU’LL NEED 9 TO 10 IN TOTAL
LAY STRIPS PARALLEL TO EACH OTHER OVER BASE PUFF PASTRY LAYER. FOLD BACK EVERY SECOND STRIP. PLEASE A PLACE A CROSS-STRIP PERPENDICULAR TO THE OPEN STRIPS. UNFOLD THE FOLDED STRIPS BACK DOWN
FOLD BACK THE ALTERNATE STRIPS. LAY DOWN YOUR NEXT CROSS-STRIP. REPEAT THIS OVER-UNDER WEAVING PATTERN UNTIL THE TOP IS FULLY COVERED
TRIM ANY EXTRA EDGES WITH KITCHEN SHEARS OR A KNIFE. PRESS AND CRIMP THE BORDERS TO SEAL. BRUSH THE TOP WITH AN EGG WASH FOR A GOLDEN SHINE.
BAKE IN THE OVEN FOR 20-25 MINS OR UNTIL GOLDEN BROWN
PREPARE YOUR MASH BY BOILING POTATOES IN SALTED WATER UNTIL TENDER. USE A POTATO RICER OR SIEVE FOR THE FLUFFIEST, SMOOTHEST RESULT. STIR THROUGH ROOM TEMP BUTTER TO MELT, FOLLOWED BY SALT & PEP, FINISHED WITH MILK AND THICKENED CREAM, USING A SPATULA TO COMBINE. SET ASIDE
STEAM YOUR PEAS AND SET ASIDE
PLACE A POT PIE ON EACH PLATE. PIPE OR SPOON SOME MASH BESIDE AND FINISH WITH YOUR STEAMED PEAS
