Sausage and Pea Pie

Sausage and Pea Pie

 

Serves: 4

Ingredients

Blue Triangle 500g potatoes, peeled, chopped
Blue Triangle 2 tbs olive oil
Blue Triangle 1 onion, finely chopped
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 450g beef sausages, skins removed, roughly chopped
Blue Triangle Pinch of chilli flakes (optional)
Blue Triangle 1 tbs rosemary leaves, finely chopped
Blue Triangle ½ cup (250ml) dry white wine
Blue Triangle 2 zucchinis (about 300g), coarsely grated
Blue Triangle 3 cups baby spinach leaves
Blue Triangle 1 cup (120g) frozen peas
Blue Triangle 40g unsalted butter, melted
Blue Triangle ½ cup (120g) fresh ricotta
Blue Triangle 2 tbs chopped mint

 

Method

  1. Mixed salad leaves, to serve Place potatoes in a saucepan and cover with cold water and a pinch of salt. Place over medium-high heat, bring to the boil, then cook for 15-20 minutes until tender.
  2. Meanwhile, heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until very soft. Add sausage, chilli and rosemary, and cook, stirring, for 3-4 minutes until sausage is browned. Add wine and cook for 1-2 minutes until almost evaporated. Add vegetables, and cook for a further 2 minutes until any liquid from vegetables has evaporated. Season well and set aside.
  3. Mash potatoes until smooth, then stir in butter, ricotta and mint. Season. Divide the pie filling among four 2 cup (500ml) pie dishes or ramekins and top with the mash. Roughen surface with a fork, then lightly brown pies under a hot grill for 4-5 minutes. Serve with salad leaves.

 

Tips

 Give this Sausage and Pea Pie a sprinkling of spice and a generous helping of true blue flavour.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats

Instagram Feed

Restaurants & Retailers

The Emerson, Commercial Road South Yarra

The Emerson, Commercial Road
South Yarra

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Hudson Meats, NSW

Hudson Meats, NSW

Jolleys Boathouse - Adelaide, SA

Jolleys Boathouse - Adelaide, SA

Noosa Food & Wine Festival

Noosa Food & Wine Festival

Our Farmers

John D Bruce

John Bruce 2546

Jackie Marshall

Jackie Marshall

Michael Kay

Michael Kay

Paul Saward

Paul Saward

Andrew Kay

Andrew Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour