Curried sausage and potato pies
7
Points®
Total time: 1 hr 15 min • Prep: 35 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We’ve revamped the ol’ bangers and mash to create a wonderfully modern pie dish. Filled with everyone’s favourite rustic vegetables, these little pies are perfect for those cooler nights.
Ingredients
Extra lean beef sausage
500 g
Olive oil
2 tsp
Brown onion
1 medium, chopped
Curry powder
2 tsp
Butternut pumpkin
300 g, cut into 1cm cubes
Carrot(s)
2 medium, finely chopped
Canned diced tomatoes
400 g
Potato(es)
400 g, choppeed
Parsnip
240 g, chopped
Skim milk
⅓ cup(s), (80ml)
Reduced fat oil spread
2 tsp
Wholegrain bread
1 slice(s)
Instructions
1
Preheat oven to 200°C. Place sausages in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 2-3 minutes or until firm. Drain and cut sausages into 1cm rounds.
2
Heat oil in a large saucepan on medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry powder and cook, stirring, for 1 minute or until fragrant.
3
Add pumpkin, carrot, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat. Simmer, covered, stirring occasionally, for 15 minutes or until vegetables are tender. Stir in sausage and season to taste.
4
Meanwhile, boil potato and parsnip for 15 minutes or until tender. Drain and coarsely mash with milk and canola spread. Season. Divide sausage mixture among four 1½-cup (375ml) capacity ovenproof dishes. Top with potato mixture and sprinkle with grated bread. Bake for 15-20 minutes or until heated through and crumbs are brown and crisp.
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