- Cider Sausage Pie.jpg (38.9 KiB) Viewed 6 times
Takes: 3 hours - 4 hours 20 minutes (high) + browning time / 6 hours - 8 hours 20 minutes (low) + browning time
Serves: 4
No nutritional information available.
Ingredients
- Low-calorie cooking spray
- 400g reduced-fat sausages
- 1 leek, trimmed, washed and sliced
- 1 onion, peeled and diced
- 2 carrots, peeled and sliced
- 150g swede, peeled and cut into 1cm dice
- 1 tsp mix herbs
- 2 tbsp tomato puree
- 2 chicken stock cubes
- 350ml dry cider
- 2 tbsp cornflour
- 600g potatoes, peeled and cut into chunks
- Salt and freshly ground black pepper
- 1 tsp Dijon mustard
- 80g reduced-fat Cheddar, grated
Method
1. Spray a frying pan with low-calorie cooking spray and place over a medium - high heat. Add the sausages and brown on all sides. Remove from the pan. Turn the heat to medium and add the leek and onion. Saute for 6 - 8 minutes until soft, then add to the slow cooker pot.
2. Cut each sausage into 4 and add to the slow cooker pot, along with the carrots, swede, herbs and tomato puree. Crumble in the stock cubes.
3. Use 2 tbsp of the cider to mix the cornflour to a slurry. Pour the cider and the slurry into the slow cooker. Stir well, cover and cook on high for 3 - 4 hours, or on low for 6 - 8 hours.
4. Just before the sausages are ready, cook the potatoes in a pan of boiling salted water for 15 minutes until soft. Drain and return to the pan. Add the mustard and mash until smooth. Stir in half of the grated cheese and season with salt and pepper.
5. Preheat the grill. When the sausages are cooked, top with the mashed potatoes. Check if your slow cooker pot is suitable for use under the grill. If it is, you can put the mashed potato directly on top of the sausages. If not, transfer the sausages to an ovenproof dish, and top with the potatoes. Sprinkle the top with the remaining cheese and grill for 5 minutes, or until the top is golden. Serve.
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