Sausage and Pea Pie

Sausage and Pea Pie


Serves: 4


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



  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.



 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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In fact, the marbling makes it foolproof.

Mike Smith, Wavell Heights Quality Meats
Wavell Heights Quality Meats

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