Name: Sausage And Mash Stargazey Pie
Cook time: 2 hours
Yield: 0
Ingredients: 1 tbsp butter; 2 onions, sliced thin; 1 tsp sea salt; 1 tbsp plain flour; 200ml red wine; 200ml chicken stock; to taste sea salt; to taste black pepper; 8 large, peeled and boiled until tender potatoes; 100g butter; 100ml double cream; 1 tbsp whole mustard; 1 sheet puff pastry; 1, beaten egg

Hugh Woodward

A little like the famous cornish stargazy pie, but instead of mackerel, it's got bloody sausages staring up to the heavens. This is the perfect sausage and mash recipe, in a pie.

Twisted |

Preheat the oven to 180°C. Begin with the gravy. Heat a frying pan and add the butter along with the onions. Cook until softened then add the sea salt and flour. Stir through flour, then pour in the wine and the stock gradually, constantly stirring, until you have a smooth sauce. Check the seasoning and set aside. 

On to the mash! Press the potatoes through a ricer or mash them until smooth, then fold through the cream, butter and season to taste.

Spread the mash in a deep baking dish. Roll out the pastry, cut 15 holes in it then place it on top of the mash filled dish. Stick those sausages through the holes. Don't be shy!

Brush the pastry with egg yolk and bake for around 40 minutes, or until the pastry is bubbling and the pie is piping hot. Reheat the gravy and serve. 

<p>It&#8217;s sausages and mash, but in a delicious pie.</p>


Sausage And Mash Stargazey Pie

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Hugh Woodward

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