Prep time - 25 mins
Cook time - 40 mins
2 Feck! pork sausages
50g mushrooms, sliced
1 onion, sliced
250ml of water or stout/ale
Pork or beef stock (use a cube, jelly sachet or fresh, it’s really up to you) - you can replace the water with ale/stout to give more flavour
2 red or white potatoes, chopped
Splash of milk
Large knob of butter and/or oil
Half a white cabbage
Sprigs of parsley
2 sheets of puff or gluten-free pastry
10g of plain or corn flour
If you want to make your own pastry:
- Put a little butter/oil in a pan on the hob on a high heat. Once hot, add your sliced onion and reduce temperature down to a medium heat. Cover with a lid and cook for 2-3 minutes until onion is soft and pale in colour.
- Remove from pan and set aside.
- Fry off your sausages on a medium-high heat, turning occasionally for 15 minutes until golden. Remove from the pan and set aside on a chopping board.
- Add your mushrooms to the pan and sauté for 4 minutes.
- While your mushrooms are cooking, slice your sausages with a knife or some scissors into about 8 pieces.
- Add half your onions and sausage into the pan with the mushrooms. Sprinkle some flour into the pan and give it a good mix with the other ingredients for a minute.
- Gradually add about a 3rd of the stock with either water or ale to the pan, stirring through so that the flour doesn’t go lumpy. Bring to the boil then reduce. Pop a lid on the pan and simmer for 30 minutes.
- In another pan, add the rest of your onion, stock, ale and a little flour. Bring to the boil then reduce and cover. This will be your gravy.
- Once both the pans have thickened up, season with salt & pepper, then remove from the heat.
- We used Just Roll puff pastry (because it’s so easy and delicious) but if you’re making your own please follow the next few steps.
- Beat your egg in a large bowl. Add the water, olive oil, baking powder and salt. Gradually add the flour until you have a soft dough.
- Put your dough into the for about half an hour.
- Heat the oven to 200c/ 400f/ gas mark 6.
- On a lightly floured worktop, roll out the pastry so it’s as thick as a pound coin. Split the pastry into 2, a 40/60 split.
- Dampen your pie dish with some water. Cover with the larger piece of pastry and press down into the edges. Trim off the excess pastry at top of the dish with a knife.
- Spoon the filling into the pie dish.
- Put the smaller piece of pastry over the top and crimp down the edges. Trim off the excess pastry.
- Beat an egg in a little bowl, then brush over top of pastry.
- If you have time, you can make some decoration with the left-over pastry. We made a clover in Irish spirit! Remember to brush with egg wash.
- Put your potato into a pan of cold water and bring to the boil. Cook for 20-30 minutes until potato is soft.
- Place pie in the oven 20-30 minutes until golden. Make sure middle is piping hot by poking a skewer into the roof of the pie. Check the temperature of the skewer.
- Leave to stand for 10 minutes.
- Bring another pan of water to the boil and add your shredded cabbage. Steam for 3-5 minutes. Drain then put to one side.
- Drain potatoes and put back into pan. Add some butter, milk, salt and pepper and mash until smooth.
- Heat your gravy up while pie is standing. Once hot, transfer into a little gravy jug.
- Place your pie, mash potato and cabbage onto a serving plate or board. Garnish with parsley and serve with gravy.