Sausage and Pea Pie

Serves: 4

Ingredients

500g potatoes, peeled, chopped
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
450g beef sausages, skins removed, roughly chopped
Pinch of chilli flakes (optional)
1 tbs rosemary leaves, finely chopped
½ cup (250ml) dry white wine
2 zucchinis (about 300g), coarsely grated
3 cups baby spinach leaves
1 cup (120g) frozen peas
40g unsalted butter, melted
½ cup (120g) fresh ricotta
2 tbs chopped mint

Method

1. Mixed salad leaves, to serve Place potatoes in a saucepan and cover with cold water and a pinch of salt. Place over medium-high heat, bring to the boil, then cook for 15-20 minutes until tender.
2. Meanwhile, heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until very soft. Add sausage, chilli and rosemary, and cook, stirring, for 3-4 minutes until sausage is browned. Add wine and cook for 1-2 minutes until almost evaporated. Add vegetables, and cook for a further 2 minutes until any liquid from vegetables has evaporated. Season well and set aside.
3. Mash potatoes until smooth, then stir in butter, ricotta and mint. Season. Divide the pie filling among four 2 cup (500ml) pie dishes or ramekins and top with the mash. Roughen surface with a fork, then lightly brown pies under a hot grill for 4-5 minutes. Serve with salad leaves.

Tips

 Give this Sausage and Pea Pie a sprinkling of spice and a generous helping of true blue flavour.

 Note: Not all images displayed on this page utilise Cape Grim Beef.