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    Home > Meal Type > Main Dishes

    Sausage Pot Pie

    Updated: Jun 22nd 2021 โ€ข Published: Jun 29th 2016 โ€ข 10 Comments

    Jump to Recipe SaveSaved!

    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!

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil 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 ๐Ÿ™

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!

    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 ๐Ÿ™‚

    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!

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!

    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 ๐Ÿ˜‰ But hey you can tell yourself you have earned it, and the bottle is open anyway ๐Ÿ˜ณ

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!

    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 ๐Ÿ˜‰

    Enjoy

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl! Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl! Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!

    Claire x


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    ๐Ÿ“– Recipe

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!
    Print Recipe
    5 from 2 votes

    Sausage and Lentil Pot Pie

    Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Servings: 4
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    • 1 onion
    • 2 teaspoon olive oil
    • 500 g lamb sausages
    • 150 ml (ยฝ cup) red wine
    • 350 ml (1 ยฝ cups) beef stock
    • 2 teaspoon tomato paste
    • 1 tablespoon fresh thyme leaves or ยฝ tablespoon dried
    • 1 ยฝ tablespoon 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

    Instructions

    • Pre-heat the oven to 200ยบC/400ยบF.
    • 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 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.
    • 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.
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

     

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    Reader Interactions

    Comments

    1. Amanda says

      July 06, 2016 at 9:37 pm

      This goes in my "must try" box!

      Reply
    2. Amanda says

      July 06, 2016 at 9:35 pm

      I think this goes in my "must try" box!

      Reply
    3. Amy says

      July 06, 2016 at 8:36 pm

      5 stars
      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.

      Reply
      • Claire McEwen says

        July 07, 2016 at 8:16 am

        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 ๐Ÿ™‚

        Reply
    4. Bintu - Recipes From A Pantry says

      July 06, 2016 at 7:53 pm

      5 stars
      These look tasty, proper comfort food. You could make these with veggie sausages as well.

      Reply
      • Claire McEwen says

        July 06, 2016 at 8:06 pm

        I agree, pies are like a big hug in a dish ๐Ÿ™‚ 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 ๐Ÿ™‚

        Reply
    5. swayam says

      July 06, 2016 at 7:45 pm

      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 ๐Ÿ™‚

      Reply
      • Claire McEwen says

        July 06, 2016 at 8:11 pm

        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 ๐Ÿ˜‰

        Reply
    6. Dorothy Dunton says

      April 14, 2016 at 2:21 am

      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.

      Reply
      • Claire McEwen says

        June 30, 2016 at 12:15 pm

        Oh Dorothy!!! Shrimp pot pies????!!!! I am emailing you now!!! I need that recipe in my life it sounds divine!!!!!

        Reply

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