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!
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- 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.