Trying this recipe came about from having bought a load of Cumberland sausages from Costco, which turned out to have really tough skins. So, rather than waste those left in the freezer, I searched my 'clippings file' for a suitable recipe:
Sausage and Mushroom Pot Pie(s)
- what? Not enough, I upped it to nearer 2 tablespoons in total
(Cumberland ones worked great)
, torn into small chunks
Heat half the oil in a large frying pan.
Add the onion and cook for 5 mins until
softened, then push to one side. Squeeze
the meat from the sausages and roll into
balls. Add to the pan and fry for 5 mins
until golden. Add the mushrooms and
cook for 5 mins more until softened.
Season, then stir in the mustard,
crème fraîche and 4 tbsp water. Bubble
for 2 mins, then remove from the heat
and scatter in the parsley.
Heat oven to 200C/180C fan/gas 6.
Transfer sausage mixture to 2 small pie
dishes or 1 large baking dish. Toss the
ciabatta in the remaining oil, scatter
over the top of the pies and bake for
20 mins until golden and bubbling.
Things I do: As you can see, I opted to bake it all in one dish but you can use individual dishes. I followed the recipe but next time I make it, it was delicious so worth another whirl, I'd increase the amount of crème fraîche by another 2-4 tablespoons. I also increased the amount of olive oil - see ingredients. If you don't like mustard you can leave it out I guess.
Today's card, for cat lovers, is below by the way :)