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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!

Sausage and Lentil Pot Pie

Claire | Sprinkle and Sprouts
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!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main
Cuisine Australian
Servings 4
Calories 810 kcal

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 onion
    2 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 wine
    1½ cup beef stock
    2 teaspoon tomato paste
    1 tablespoon fresh thyme leaves or ½ tablespoon dried



  • 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 (400g/13oz can)



  • 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 (keep in the freezer until needed)



  • 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.
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Nutrition

Calories: 810kcal | Carbohydrates: 100g | Protein: 36g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 382mg | Potassium: 1348mg | Fiber: 34g | Sugar: 5g | Vitamin A: 233IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 11mg

Nutrition is per serving

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