Give this Sausage & pea pie a sprinkling of spice and a generous helping of true blue flavour.
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
Method
- Step 1Place 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.
- Step 2Meanwhile, 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.
- Step 3Mash 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.
- Low carb
- Low sugar
- Lower gi
Nutrition
2427 kj
Energy
38g
Fat Total
16g
Saturated Fat
7g
Fibre
24g
Protein
111mg
Cholesterol
698.6mg
Sodium
7g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Phoebe Wood
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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