Pork Family friendly Main

Sausage and pea pie

Name: Sausage and pea pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 500g potatoes, peeled, chopped; 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 450g Italian pork sausages, skins removed, roughly chopped; Pinch of chilli flakes (optional); 1 tablespoon rosemary leaves, finely chopped; 1/2 cup (250ml) dry white wine; 2 zucchinis (about 300g), coarsely grated; 3 cups baby spinach leaves; 1 cup (120g) frozen peas; 40g unsalted butter, melted; 1/2 cup (120g) fresh ricotta; 2 tablespoons chopped mint; Mixed salad leaves, to serve

1 rating

30m

20m

Jump to recipe

by Phoebe Wood

Oct 02, 2015

Give this sausage and pea pie a sprinkling of chilli to impart some extra warmth on this comforting dish.

500g potatoes, peeled, chopped
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
450g Italian pork sausages, skins removed, roughly chopped
Pinch of chilli flakes (optional)
1 tablespoon rosemary leaves, finely chopped
1/2 cup (250ml) dry white wine
2 zucchinis (about 300g), coarsely grated
3 cups baby spinach leaves
1 cup (120g) frozen peas
40g unsalted butter, melted
1/2 cup (120g) fresh ricotta
2 tablespoons chopped mint
Mixed salad leaves, to serve

Method

1.

Place potatoes in a saucepan and cover with cold water and a pinch of salt. Place over medium-high heat, bring to the boil, then cook for 15-20 minutes until tender.
2.

Meanwhile, heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until very soft. Add sausage, chilli and rosemary, and cook, stirring, for 3-4 minutes until sausage is browned. Add wine and cook for 1-2 minutes until almost evaporated. Add vegetables, and cook for a further 2 minutes until any liquid from vegetables has evaporated. Season well and set aside.
3.

Mash potatoes until smooth, then stir in butter, ricotta and mint. Season. Divide the pie filling among four 2 cup (500ml) pie dishes or ramekins and top with the mash. Roughen surface with a fork, then lightly brown pies under a hot grill for 4-5 minutes. Serve with salad leaves.