2015 Cooking Club Week 9: Rasher and Sausage Pie

Rasher and Sausage Pie

My favourite childhood meal was my Mum's Rasher and Sausage Pie that she served for tea every Saturday. It's a very easy dish to make and you can add ingredients to your liking – mushrooms, black pudding and a fried or poached egg placed on top of each serving also goes down very well.

For health reasons, I grill the sausages but you can fry them and retain the fat to add to the rasher/onion mixture for extra tasteness.

Ingredients
800g of potatoes
450g Sausages
250g Streaky Smoked Bacon
1 Large Onion – Finely chopped
2 Large Tomatoes - Sliced (include any juice)




Preheat oven to 180c

Peel and then cut your potatoes into similar sized chunks. Put into a pot, cover with water and add a teaspoon of salt. Bring to the boil and then hard simmer for 15/20 minutes or until you can pierce the chunks with a sharp knife. When they are cooked, drain completely and put on a low heat to dry out. You can add butter and milk now if you wish, but not compulsory. Mash potatoes and reserve.

Meanwhile, separate your sausages and cook under a medium heat, turning regularly until brown all over. Cut into bite-sized pieces and reserve.




With a sharp knife or scissors, cut your rashers into 2cm pieces. Separate the individual pieces and place in a large pan.





If you aren't using streaky bacon maybe add a bit of oil to the bottom. Fry on a medium heat until the fat from the bacon is released or the bacon starts to sizzle in the oil. Add the chopped onions and fry until translucent. Add the chopped tomatoes. Fry for about 5 minutes until the bacon is cooked. Add the chopped sausages and mix everything together.





Place the rasher/sausage mixture into a large oven proof dish and level out.
Add the mash potato and with a fork, distribute evenly across the top of the dish. Lots of furrows means lots of crispy potato topping!








Place in the oven for 20 minutes or so until the topping is brown and crispy and the juices from the rasher/sausage mix is bubbling.

Told you it was easy!





I was dying to post this a few weeks ago when the sausage recipe thread was running, I'll stick a link to it now!