Cottage pie but with a sausagey twist... a gorgeous comfort food dish that satisfies all of the tastebuds and some lentils thrown in for extra protein and goodness.. I bet even the kids won't notice they're there.
Prep time 25mins (includes making the mash)
Cook time 1hour approx
Olive oil
8 pork sausages
2celery stalk, diced
1onion, diced
1carrot, peeled & diced
1tbsp dried sage
Salt & Pepper
1 large Bramley apple, peeled, cored & diced
2tbsp plain flour
150g precooked green lentils
500ml chicken stock
800g mash, approx
Grated cheddar cheese (optional)
Heat the olive oil in a non stick pan on a medium to high heat.
Squeeze the sausage meat from the skins and into the heated pan, cook the sausages meat breaking it up as you go so it looks more crumbly. Don’t be afraid to let it crisp in places as this will add flavour, just don’t burn it.
Once brown remove from the pan.
Add the celery, onion and carrot in to the pan and lower the heat to medium, cook gently for 10mins until they start to soften, add more oil or water to the pan if it dries out.
Now add the dried sage, apple and a small pinch of salt & pepper, cook for 2mins.
Add in the flour and allow to ‘cook out’ for a few minutes.
Then add the hot stock, whisk well so there are no lumps, then add in the lentils and sausages meat.
Turn the heat up and let the liquid reduce by 2/3rds.
Once you have a nice thick gravy, have a taste and add more salt or pepper if needed.
Transfer to an over proof dish and allow to cool slightly.
Once you’re ready to cook, preheat the grill to medium/high.
Top the sausages mix with the mash and spread out, I like to leave and inch of meat exposed around the edge as it also goes all crisp under the heat, use a fork to spike it up, top with cheese if using and place under the grill until crisp and golden.
Serve with some steamed green veg... enjoy!
