Curried sausage and potato pies
extra lean beef sausages
1 medium, chopped
pumpkin, butternut, raw
300 g, cut into 1cm cubes
2 medium, finely chopped
canned diced tomatoes
400 g, choppeed
240 g, chopped
⅓ cup(s), (80ml)
reduced fat oil spread
- 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.
- 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.
- 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.
- 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.