Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage pot pie is comfort in a bowl!
Shush, don’t tell anyone but in the past I may or may not be a bit disparaging about pot pies. Which I guess begs the question why am I sharing a sausage pot pie with you today?
You see my problem with pot pies is the pastry. I am a big fan of the pastry at the bottom of a ‘proper pie’. I like where it is a little bit stodgy having soaked up all the gravy/sauce from the pie. That is my favourite bit, the bit I save for last. But pot pies don’t have that 🙁
BUT the beautiful thing about these sausage and lentil pot pies is that they really don’t need that pastry bottom. You get an unctuous almost creamy filling that works so well without the bottom. In fact, turn this into a real pie and the bottom is sort of lost. So why not have a pot pie. And thus my sausage pot pies were born 🙂
They started out as just sausage pot pies, but this month I have been working with the food group Edgell on their Edgell +1 Project. The idea behind this project is simple “more veggies in our meals!”. So they are working to take wonderful everyday recipes and add an Edgell product to them, thus boosting your veg intake and boosting your nutrient.
Adding lentils also means your sausages go further so you are saving money too!!! Winner! Head on over to their site, I have quite a few recipes up there along with some other fab bloggers!
So now we have added veggies (added nutrition), and turning it into a pot pie, inadvertently saves calories!! Which mean you are able to enjoy a glass of wine without feeling in the slightest bit guilty. Not that I feel guilty pouring a glass of wine 😉 But hey you can tell yourself you have earned it, and the bottle is open anyway 😳
These are 4 pretty large pot pies! If you used slightly smaller ramekins you could serve 6 people with this mixture. Especially if there is a pud. Come on you saved calories on the pastry. Shush don’t mention we have used them up with the wine 😉
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Sausage and Lentil Pot Pie
- 1 onion
- 2 tsp olive oil
- 500 g lamb sausages
- 150 ml (1/2 cup) red wine
- 350 ml (1 1/2 cups) beef stock
- 2 tsp tomato paste
- 1 tbsp fresh thyme leaves or 1/2 tbsp dried
- 1 1/2 tbsp cornflour
- 1 can of Edgell brown lentils (400g/13oz)
- salt and pepper to taste.
- 1 sheet of frozen Puff Pastry (keep in the freezer until needed)
- 1 egg
- Pre-heat the oven to 200ºC/400ºF.
- Peel and chop the onion. Add the olive oil to a large saucepan and cook the onion over a medium heat until just translucent.
- Cut the sausages into bite sized chunks (4-5 pieces per sausage) Add these to onion and continue to cook until the onion is starting to brown.
- Deglaze the pan with the red wine and then add in the beef stock. Stir in the tomato paste and dried thyme, bring to a simmer and cook for 10 minutes over a medium low heat.
- Mix the cornflour with 1 tbsp cold water, then gently pour this into your pan, stirring continuously. Continue to stir the mixture over a medium/low heat until the sauce thickens.
- Drain the can of lentils and add them to the pan.
- Stir well, taste and season with salt and black pepper, then remove the pan from the heat and cover.
- Remove the pastry from the freezer and let it sit for 5 minutes to start to defrost. Then take 1 of your ramekins and use the top edge to cut out 4 pastry circles.
- Carefully spoon the sausage and lentil mixture into your ramekins. Once you have done, wipe the edges of any sauce as this will burn in the oven. Cover the mixture with your pastry circles, then beat the egg and lightly brush the top of your pastry. Try to avoid the very edges of the pastry.
- Place the ramekins on a baking tray and then cook for 15-18 minutes until the pastry is golden brown.