Sausage and leek potato pie

    1 hour 20 min

    Made this using random ingredients from my cupboards and fridge. Big success with friends and has become a regular in my kitchen.


    Warwickshire, England, UK
    30 people made this

    Serves: 4 

    • oil as needed
    • 6 good quality sausages, chopped
    • 2 large leeks, sliced
    • 2 sticks celery, chopped
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 2 courgettes, chopped
    • 1 tin chopped tomatoes
    • 1 beef or chicken stock cube
    • 200ml red wine
    • 1 tablespoon mixed herbs
    • 1 pinch salt
    • 1 pinch pepper
    • 4 medium potatoes
    • 2 sweet potatoes
    • milk as needed
    • butter as needed
    • 3 tablespoons creme fraiche

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Heat the oil in a large frying pan. Add the sausages, and fry on a medium heat for 5 minutes or until browned.
    3. Add the leeks, celery, onion, garlic and courgettes and cook for a further 5 minutes.
    4. Add the chopped tomatoes, stock cube, red wine, mixed herbs, salt and pepper. Simmer on a low heat for 20 minutes.
    5. Dice potatoes and sweet potatoes and put into a pan of boiling water for 15 minutes or until tender. Once cooked, mash with a little milk and butter and set aside.
    6. Add the creme fraiche to the frying pan and stir in. Simmer until sauce thickens then pour into an over proof casserole dish. Top with the potato and sweet potato mixture.
    7. Place onto middle shelf of oven and cook for approximately 30 - 40 minutes. Serve with seasonal veg. Can be reheated if you have leftovers!

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     -  05 Aug 2011