We’re starting to switch to more autumnal dishes. This is thoroughly traditional in style and will put a bit of warmth in your belly. The best side for all pies is peas to which we added a few glazed carrots. Comfort food for cold weather.
Wine Suggestion: We’ve gone a bit mad for Portuguese reds the past while and for this it was no different as we opened, and enjoyed the Herdade do Sobroso Red. From the Alentejo this is an Aragonez, Alicante Bouschet, Cabernet Sauvignon and Syrah blend, having the joy of having a rich core, alongside an elegance and freshness that sits very nicely with the sausages and gravy.
Sausage & Mash Pie – serves 4
- 1 tbsp sunflower oil
- 8 large pork sausages
- 25g butter
- 2 onions, finely sliced
- a pinch of golden caster sugar
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 500ml beef stock
- frozen peas, cooked to serve
FOR THE MASH:
- 1.25kg floury potatoes, such as Maris Piper or Roosters, peeled and cut into large chunks
- 150ml whole milk
- 25g butter
- 25g mature cheddar, coarsely grated
Heat the oil in a large frying pan and gently cook the sausages over a medium-high heat for 10-12 minutes or until browned on all sides. Transfer to a plate and set aside.
Add the butter to the pan and heat until sizzling, then add the onions and sugar and cook for 8-10 minutes or until golden. Scatter over the flour and stir to make a paste, then add the tomato purée and cook for a minute. Add the vinegar, then pour in the stock and bring to the boil. Reduce the heat to a simmer. Tip any juices from the sausages into the pan, then slice the sausages into chunky pieces and add these too. Simmer for 5 minutes or until you have a rich and glossy gravy. Tip the mixture into a large baking dish.
Meanwhile, put the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 10-12 minutes or until just cooked. Drain and leave to steam dry for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash. Season to taste.
Top the sausages with the mash, starting at the edge and working into the middle, careful not to leave any gaps or the gravy will bubble through. Use a fork to scrape lines along the surface and sprinkle with the cheese.
Heat the oven to 200C/180C fan/gas 6.
Bake for 35-40 minutes or until browned. Remove the oven and allow to rest for 5 minutes before serving with the peas.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 