- Prep Time:20 mins
- Cook Time:30 mins
Sausage Pot Pie
Your house will be filled with deliciously warm aromas when you give this pie recipe a whirl. Packed with sausage and lentils, this sure is one hearty dish. Serve them up in individual ramekins alongside some roasted vegetables or a simple salad for a delightful dinner.
Original recipe by SPRINKLES AND SPROUTS | 10.5.16
+1 1 CAN (400g) EDGELL BROWN LENTILS
- 2 teaspoons olive oil
- 500g lamb sausages
- 1 onion, roughly chopped
- 150ml red wine
- 350ml beef stock
- 2 teaspoons tomato paste
- 1 tablespoon fresh thyme leaves (or ½ tablespoon dried)
- 1½ tablespoons cornflour
- Salt and pepper, to taste
- 1 sheet frozen puff pastry (keep in the freezer until needed)
- 1 egg, lightly beaten
Pre-heat the oven to 200ºC.
Heat the olive oil in a large saucepan and cook the sausages until evenly browned. Remove from pan. Cut the sausages into bite sized chunks (4-5 pieces per sausage).
Place the onion in the pan and cook over a medium heat until just browned.
Deglaze the pan with the red wine and then add the beef stock. Stir in tomato paste and thyme, bring to a simmer and cook for 10 minutes over a medium low heat.
Mix the cornflour with 1 tablespoon cold water, then gently pour this into the pan, stirring continuously over a medium/low heat until the sauce thickens. Return the sausages to the pan.
ADD DRAINED CAN OF EDGELL BROWN LENTILS.
Stir well, taste and season with salt and black pepper, then remove the pan from the heat and cover.
Remove the pastry from the freezer and let it sit for 5 minutes to start to defrost. Then take 1 ramekin and use the top edge to cut out 4 pastry circles.
Carefully spoon the sausage and lentil mixture into ramekins. Wipe the edges of any sauce as this will burn in the oven. Cover the mixture with pastry circles and lightly brush the top of pastry with egg. Try to avoid the very edges of the pastry.
Place the ramekins on a baking tray and then cook for 15-18 minutes until the pastry is golden brown.
Any flavoured sausages may be used in this recipe.