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Sausage & mushroom pot pies
Serves 2
Easy
Prep:
Cook:
A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce
Skip to ingredients
- 2 tsp olive oil
- 1 small onionchopped
- 6 pork sausages
- 250g chestnut mushroomhalved
- 1 tbsp wholegrain mustard
- 4 tbsp low-fat crème fraîche
- small bunch parsleychopped
- 85g ciabattatorn into small chunks
Nutrition: per serving
- kcal757
- fat53g
- saturates20g
- carbs40g
- sugars9g
- fibre5g
- protein29g
- salt4.5g
Method
step 1
Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
step 2
Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
step 3
Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.
