This recipe is so comforting and delicious that it will quickly become your go-to midweek meal. It serves four people and only takes one hour and 30 minutes in total to prepare and cook.
There are certain simple joys in life, be it a leisurely stroll on a sunny day, a soothing bath after a hectic day, or the comfort of a morning cuppa served by your loved one. We reckon we’ve stumbled upon another such delight with this recipe. Celebrity chef Jamie Oliver’s sausage and mash pie, complemented with creamy leeks, mustard, thyme and apple, sounds utterly scrumptious and is bound to leave you craving more once you’ve had a taste.
The recipe caters to four people and requires a total preparation and cooking time of just an hour and a half. Here’s how to whip up Jamie Oliver’s sausage and mash pie.
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Ingredients
- 1.2kg potatoes
- Six high-quality Cumberland or veggie sausages
- Olive oil
- Two large leeks
- Two eating apples
- Half a bunch of thyme (10g)
- Four tablespoons plain flour
- 600ml semi-skimmed milk
- Three teaspoons English mustard
Method
To begin with, preheat the oven to 200°C/400°F/gas 6. Next, peel the potatoes and cut them into evenly sized pieces. Boil them in a large pan of water for about 15 minutes, or until they’re soft.
While the potatoes are boiling, brown the sausages in a non-stick casserole pan over medium heat. Ensure you toss them regularly, and if you’re using vegetarian sausages, add a tablespoon of olive oil to prevent them from sticking.
Then, trim the leeks, halve them lengthways, wash them thoroughly, and slice them into 1cm thick pieces. Following this, peel, core, and chop the apples into 1cm chunks.
Once the sausages have achieved a golden hue, transfer them out of the pan and add in the leek and apple, sprinkling in most of the thyme.
Pour in a dash of water and season to taste with salt and pepper. Cover and let it cook for 20 minutes, stirring occasionally. Next, drain and mash the potatoes, mixing in half the flour. Season as per your preference.
Lightly oil a 20cm x 28cm baking dish. Once the mash has cooled enough to handle, use your fingertips to spread two-thirds of it over the base of the dish.
Add the remaining flour to the leeks, stirring well. Gradually pour in the milk and mustard. Allow this mixture to simmer for five minutes, or until it achieves a thick and creamy consistency, reports the Express.
Slice the sausages into 1cm thick pieces and stir most of them into the pan. Incorporate any residual juices and spoon the mixture into the mash-lined dish.
Press the remaining mash onto a sheet of greaseproof paper until it’s slightly larger than your dish. Invert this over the top of the dish and peel off the paper.
Trim any excess and crimp the edges with a fork to seal. Finally, insert the leftover sausage slices into the top and brush with one tablespoon of oil. Bake in the oven for 40 minutes, or until it turns golden, adding the remaining thyme leaves during the final five minutes.