SAUSAGE & MUSHROOM POT PIES

Sausage & mushroom pot pies image

A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Provided by Good Food team

Time 52m

Number Of Ingredients 8

Ingredients

2 tsp olive oil
1 small onion , chopped
6 pork sausages
250g chestnut mushroom , halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley , chopped
85g ciabatta , torn into small chunks

Steps:

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.
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.
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.

Nutrition Facts : Calories 757 calories, Fat 53 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 4.5 milligram of sodium