About this recipe:Pork sausages cooked in sherry and cream with fresh herbs and spices and topped with creamy mash potatoes.
8 pork sausages, diced
1 onion, chopped
1 carrot, cut into tiny cubes
sprinkle salt and black pepper
2 cloves garlic, chopped finely
100ml cream sherry
1 handful fresh parsley, chopped
1 sprig thyme
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
300ml (1/2pt) milk
1 Knorr® ham stock cube
100ml double cream
1 dessertspoon caster sugar
1 splash Worcestershire sauce
500g medium sized potatoes
1 teaspoon salt
sprinkle black pepper for mash
50ml cream or milk for mash
85g (3oz) butter
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
In a pan place some olive oil and add diced pork sausages, onion, carrot, salt, pepper and garlic and brown gently.
Add sherry, chopped parsley, thyme, paprika, cumin and coriander and simmer it for 5 minutes.
Then add milk, stock cube, the 100ml double cream, sugar and Worcestershire sauce, bring to boil and then simmer for 10 minutes until sauce is starting to reduce. Put the sausage mixture in a rectangle shaped oven dish and leave to cool.
For the mash peel and boil the potatoes in water with 1 teaspoon salt until soft, 20 to 30 minutes. Drain and add pepper, butter and the 50ml cream or milk and mash until very soft with no lumps.
Then add the mashed potatoes to the top of the sausage mixture. Ensure all the mixture is covered with potato.
Bake in the preheated oven until bubbly, about 40 minutes.