Sausage, Onion & Buttery Colcannon Pie
Sausage and caramelised onion filling in a rich mustard gravy, topped with cheesy butter-and-cabbage mash baked until golden.
| prepPreheat oven to 350°F / 175°C (160°C fan / gas 4) | |||||||||
| 1 tbsp olive oil | Brown sausages 10-12 min, remove | Soften onions 10-15 min | Add thyme & garlic, cook 1 min | Add purée, cook 1 min | Stir in flour, vinegar & sugar, 1-2 min | Stir in mustards, then stock | Slice sausages, return, simmer 4-5 min | Spread over filling, top, bake 350°F / 175°C, 30 min | Rest 5 min, serve with veg |
| 8 pork sausages | |||||||||
| 2 onions, finely sliced | |||||||||
| 6 thyme sprigs, leaves picked | |||||||||
| 2 garlic cloves, minced | |||||||||
| 2 tsp tomato purée | |||||||||
| 1 tbsp plain flour | |||||||||
| 2 tbsp balsamic vinegar | |||||||||
| 1 tbsp brown sugar | |||||||||
| 2 tsp Dijon mustard | |||||||||
| 2 tsp wholegrain mustard | |||||||||
| 350 ml chicken or beef stock | |||||||||
| 1 kg potatoes, peeled and chopped | Boil potatoes 10-12 min, steam-dry | Mash potatoes, add milk, cheese, cabbage & half spring onions | |||||||
| 100 g savoy cabbage or kale, finely shredded | Wilt cabbage, squeeze dry, chop | ||||||||
| 100 g butter | Melt butter, fry spring onions 2-3 min | ||||||||
| 3-4 spring onions, finely sliced (for the mash) | |||||||||
| 3-4 spring onions, finely sliced (for the topping) | |||||||||
| 100 ml whole milk | |||||||||
| 75 g cheddar, grated | |||||||||
| green veg such as long-stemmed broccoli, to serve | |||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.