Sausage Cottage Pie
This is a cottage-pie-style recipe using sausages. It's unusual, yet is incredibly easy to make and very delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- Pie Filling:
- 2tbsp. olive oil
- 7ounces dry-cure back bacon, cut into small dice
- 10Cumberland or Lincolnshire sausages, each cut into 4
- 11ounces shallots
- 14ounces carrots, peeled and cut into 1/2-inch slices
- 1teaspoon sugar
- 2tablespoon all-purpose flour
- ½pint red wine
- 1teaspoon finely chopped thyme leaves
- 3 ½fl oz Madeira
- 1pint beef stock
- 7ounces small portobello mushrooms, cut into 1/2-inch slices
- For the Topping:
- 1pound swedes
- 1pound parsnips
- 1ounce unsalted butter
- 1ounce all-purpose flour
- 3 ½ounces full-fat milk
- 2large eggs, separated
- 2 ½ounces cheddar cheese, coarsely grated
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 375 F. Heat oil in a nonstick frying pan over medium heat. Add bacon and sausage pieces and fry for 1 minute, turning occasionally until golden. Remove to a plate with a slotted spoon and set aside.Step 3
Soak shallots in very hot water for 5 minutes, then peel and cut in half.Step 4
Add shallots and carrots to pan and fry, turning regularly until golden, about 2 to 3 minutes, then sprinkle over sugar and cook, stirring, until lightly caramelized. Sprinkle over flour and cook, stirring, for 1 minute more.Step 5
Add wine and stir well, then add thyme, Madeira, and beef stock. Reduce heat and simmer for 15 to 20 minutes.Step 6
Add sliced mushrooms, return bacon and sausages to sauce, and simmer for 10 minutes more, until sauce is thick. Transfer to an ovenproof casserole or gratin dish.Step 7
Meanwhile, make topping. Peel swede and parsnips, remove woody core from parsnips, then cut both vegetables into small chunks. Put in a pan of lightly salted water, bring to the boil, reduce heat and cook for 25 to 30 minutes, or until vegetables are very tender.Step 8
Remove from heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to pan over a low heat to dry. Season well with salt and pepper to taste and set aside.Step 9
Melt butter in a pan over a low heat and when hot, add flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add milk and bring to boil, stirring constantly. Cook for 2 to 3 minutes, stirring, until mixture is smooth and thick.Step 10
Remove from heat, add mashed vegetables, then beat in egg yolks.Step 11
Whisk egg whites in a clean bowl until stiff but not dry, then fold lightly into mixture.Step 12
Spread soufflé mixture over sausages and sprinkle with cheese.Step 13
Transfer to oven and bake for 20 to 25 minutes, until topping is risen and golden.