Crispy mash top

 

I have just come in from being in the garden ( yes, sowing already )!  And even though we had glorious sunshine this morning in Leicestershire, it now has turned somewhat dull, and cloudy with a nip in the air still, due to the changing of seasons.

Looking “Spring – like” in my garden. That is my rocket that has gone to flower in the background.

 

I’m starting off the week with a recipe that I have made twice now in our household and both times we have gone back for seconds, in fact one house guest actually had thirds!

We had this yesterday for our Sunday dinner as I had currently bought some reduced pork sausages and my leeks were only 21p too, bargain. The first time I made it was on a Friday night when a friend of ours stayed for the weekend. I wouldn’t have normally cooked something like this on a Friday but I’m glad I didn’t do my first choice, which was a fish pie…as it turns out, he wasn’t keen on fish! I was meant to write about it then, but it went down so good that muggins here forgot to take photographs.

This dish is great for a family midweek meal. By all means, if you don’t want the wine in it, take it out. It’s such a frugal recipe that will stretch far for portions and has lots of hidden veg inside too. I have used frozen peas and sweetcorn in this so for families who have the frozen mixture with carrots in also, use that if you like.

What a  great way to make sausage and mash that little bit more special. A real, rustic bake that you will have your family wanting more.

Not the greatest photo, I admit, but I can assure you, this is comfort at its best.

Ingredients:

( Serves up to 6 people or 4 very generous portions )

•  1 tbsp rapeseed oil
•  1 pack of 8 British pork sausages ( not with a lot of herbs )
•  2 onions sliced
•  1 leek sliced
•  A good splash of red wine ( I used a French full bodied ) about 125ml * Optional *
•  1 tbsp tomato puree
•  dash of Worcester sauce
•  1/2 tbsp of Damson jam or any thing such as red current jelly to a similar taste
•  Fresh herbs ( small sprig of each ) rosemary, thyme and sage
•  handful of frozen peas and sweetcorn ( defrosted and drained )
•  1/2 pork stock cube
•  2 tbsp of chicken gravy or pork ( good quality )
•  Salt and cracked black pepper to season ( may not need salt )

Mashed potato topping 

• 8 good sized potatoes ( I use Marfona from a local farm )
•  2 good knobs of unsalted butter
•  1 tsp of Dijon mustard
•  dash of double cream ( 100 ml )
•  Salt and cracked black pepper to season if needed.

 

Method:

Pretty self explanatory really…some sausages cut up!

 

•  Boil your potatoes. Mash with the other ingredients or use a potato ricer like I did, then add in the ingredients.

 

• Preheat your oven to 180c

 

• Fry off your sausages until starting to turn golden brown.

 

• Cut your sausages into 3 and place into your chosen oven proof dish.

 

• Fry your onion until starting to soften and turn colour. Add in the red wine, tomato puree, Worcester sauce, Jam or jelly, stock and gravy and stir together. Add 300ml of water or until consistency is correct for a thick sauce. Taste to see if you need anything else more.

 

• Add in your leeks and herbs. Cook for about 5 more minutes. Adding water if need be. Pour the gravy mixture over the sausages.

 

• Scatter your peas and sweetcorn over. Cover with the mash and fork the top to create lots of crispy bits.

 

• Pop in the oven for 20-30 minutes or until golden and bubbly. Serve with green veg such as cabbage, Spring greens or broccoli.

 

Layering up

That crispy top again. You’ll fight for this corner/ end bits!