Tuesday, 6 November 2012

Sausage and bean potato-topped pie

This recipe was adapted from a recipe in The Hairy Biker Prefect Pies. They do know there pies. Another great wintery dish good at any time of day!

Serves 2 (with some left for breakfasts for 1 lucky person)
The Ingredients
400g of potatoes (peeled and cut into chunks)
Sunflower or groundnut oil for frying
4 gluten free sausages (cut each sausage into 3 or 4 pieces)
1 small-medium onion sliced
Handful of mushrooms (optional) roughly chopped
¾ of a tin of gluten free / sugar free baked beans (if you don’t use mushrooms put the whole tin in)

The method
Preheat oven to 180C (fan) or GM6.

Boil the potatoes until they are just tender and then drain.

While the potatoes are boiling, fry the pieces of sausage until nice and brown, turning them when needed.

Add the mushrooms to the pan.

After a minute or two add the sliced onion when the sausage are really ready and cook for a couple of minutes until golden. 

Tip into an ovenproof dish and mix in the beans.

Return the pan to the heat and add the drained potatoes and fry for a few minutes, until they start getting crispy around the edges.

Bake for 15 – 20 minutes.

Delicious and comforting, a nice twist on one of favourite combo, sausage, potato and beans! 

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