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Sausage & Leek Pie with Cider Gravy and Wholegrain Mustard Mash

Name: Sausage & Leek Pie with Cider Gravy and Wholegrain Mustard Mash
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: 8 servings
Ingredients: 800 g Shortcrust pastry; 350 g Puff pastry; 750 g Pork sausages; 3 Leeks; 2 Onions; 4 Garlic cloves; 1 tbsp Fresh sage; 30 g Butter; 2 tbsp Oil; 1 Egg; 40 g Butter; 40 g Plain flour; 250 ml Dry cider; 200 ml Chicken stock; 1 tsp Dijon mustard; Black pepper; 30 g Butter; 1 tbsp Plain flour; 400 ml Dry cider; 400 ml Chicken stock; 1 tsp English mustard; 2 tsp Worcestershire sauce; 1-2 tsp Honey; Salt; Pepper; 1.5 kg Large baking potatoes; 120 g Butter; 150 ml Whole milk; 1-2 tbsp Wholegrain mustard; Salt

A deep-filled pie packed with chunky sausage, soft leeks and sage, bound in a rich cider sauce that holds when sliced. Finished with a golden puff pastry lid, served with buttery mustard mash and a glossy cider gravy for pouring.

Prep

35m

Cook

1h 40m

Total

2h 15m

Sausage & Leek Pie with Cider Gravy and Wholegrain Mustard Mash

A deep-filled pie packed with chunky sausage, soft leeks and sage, bound in a rich cider sauce that holds when sliced. Finished with a golden puff pastry lid, served with buttery mustard mash and a glossy cider gravy for pouring.

Prep

35m

Cook

1h 40m

Total

2h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Pierce the potatoes all over with a knife, rub with oil and salt, then bake at 200°C for 1 hour to 1 hour 15 minutes until crisp outside and soft in the middle.

For

8

M

I

Pie

800

g

Shortcrust pastry

350

g

Puff pastry