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 🙂
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They started out as just sausage pot pies, but adding lentils also means your sausages go further so you are saving money too!!! Winner!
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 dessert. Come on you saved calories on the pastry. Shush don't mention we have used them up with the wine 😉
Enjoy x
Get the Recipe
Sausage and Lentil Pot Pie
Ingredients
- 1 onion
- 2 teaspoon olive oil
- 1.1 lb lamb sausages
- ½ cup red wine
- 1½ cup beef stock
- 2 teaspoon tomato paste
- 1 tablespoon fresh thyme leaves or ½ tablespoon dried
- 1 ½ tablespoon cornflour
- 1 can brown lentils (400g/13oz can)
- salt and pepper to taste.
- 1 sheet of frozen Puff Pastry (keep in the freezer until needed)
- 1 egg
Instructions
- 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.1 onion2 teaspoon olive oil
- 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.1.1 lb lamb sausages
- Deglaze the pan with the red wine and then add in the beef stock. Stir in the tomato paste and thyme, bring to a simmer and cook for 10 minutes over a medium low heat.½ cup red wine1½ cup beef stock2 teaspoon tomato paste1 tablespoon fresh thyme leaves
- Mix the cornflour with 1 tablespoon 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.1 ½ tablespoon cornflour
- Drain the can of lentils and add them to the pan.1 can brown lentils
- Stir well, taste and season with salt and black pepper, then remove the pan from the heat and cover.salt and pepper to taste.
- 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.1 sheet of frozen Puff Pastry
- 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.1 egg
- Place the ramekins on a baking tray and then cook for 15-18 minutes until the pastry is golden brown.
Nutrition
Nutrition is per serving
Amanda says
This goes in my "must try" box!
Amanda says
I think this goes in my "must try" box!
Amy says
Hmm, I've always made my potpies double crusted, now you've got me wondering if I've been doing it all wrong! These look divine. I love red wine in stews and such, so it makes a lot of sense use it in a savory pot pie too.
Claire McEwen says
Hehe, I want one of your double crusted pies!!!
Red wine adds so much depth to those sorts of dishes doesn't it. It is great in the pie as you don't need a lot to get a great punch of flavour 🙂
Bintu - Recipes From A Pantry says
These look tasty, proper comfort food. You could make these with veggie sausages as well.
Claire McEwen says
I agree, pies are like a big hug in a dish 🙂 And it is currently so cold here in WA that we need a lot of comfort food!
Definitely could make it with vegetarian sausages, or add in some cauliflower instead 🙂
swayam says
These look so beautiful Claire!! Love pot pies..and when u add sausage to it = yum! PS: dont know if i ever told u, but i absolutely love the line, my kitchen is in a state of chaos but my family is always well fed 🙂
Claire McEwen says
Thank you Swayam, pies are just the ultimate winter comfort food and sausages just pack so much flavour.
Hehe, it is a pretty true line! But I guess it is a happy chaos 😉
Dorothy Dunton says
Hi Claire! I so agree with you that a bottom crust is not needed for savory pies and I too use puff pastry, it is so good and so easy! I make a shrimp pot pies in individual ramekins that are topped with it.
Claire McEwen says
Oh Dorothy!!! Shrimp pot pies????!!!! I am emailing you now!!! I need that recipe in my life it sounds divine!!!!!