Sausage, onion & buttery colcannon pie
Set aside just 20 minutes to prep this pie. Juicy sausages in a rich onion gravy are topped with colcannon packed with spring onions, greens and cheddar.
Ingredients · Servings 6
- 1 tbsp olive oil
- 8 pork sausages
- 2 onions finely sliced
- 6 thyme sprigs leaves picked
- 2 garlic cloves minced
- 2 tsp tomato purée
- 1 tbsp plain flour
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp Dijon mustard
- 2 tsp wholegrain mustard
- 350ml chicken or beef stock
- green veg such as long-stemmed broccoli, to serve
- 1kg potatoes peeled and chopped
- 100g savoy cabbage or kale, finely shredded
- 100g Kerrygold Pure Irish Butter
- 6-8 spring onions finely sliced
- 100ml whole milk
- 75g cheddar grated
Method · 1 h 10 min
- Heat the oil in a large frying pan over a medium heat and cook the sausages for 10-12 mins, turning occasionally until browned all over and cooked through. Remove to a plate.
- Cook the onions in the pan with a pinch of salt over a low heat for 10-15 mins until soft and starting to caramelise. Add the thyme and garlic, cook for 1 min, then add the tomato purée and cook for 1 min more. Stir in the flour, balsamic vinegar and brown sugar. Cook for 1-2 mins until the mixture is sticky, then stir in both mustards. Slowly add the stock, stirring until smooth.
- Thickly slice the cooked sausages, then return them to the pan and simmer for 4-5 mins until the sauce has thickened slightly. Season to taste. Spoon the sausage filling into a baking or pie dish, and leave to cool slightly while you make the topping.
- For the colcannon topping, put the potatoes in a large pan of cold salted water, bring to the boil and cook for 10-12 mins until tender. Drain well and leave to steam-dry for a few minutes (see tips below).
- Meanwhile, put the cabbage or kale in a colander over the sink, and pour over a kettleful of boiled water to wilt. When cool enough to handle, squeeze out as much water as possible and roughly chop.
- Melt the butter in a small frying pan over a medium heat and cook the spring onions for 2-3 mins until softened and fragrant.
- Heat the oven to 180C/160C fan/gas 4. Return the potatoes to their pan and mash until smooth. Stir in the milk, cheese, wilted cabbage and half the buttery spring onions. Season well with black pepper and a little salt.
- Spoon the colcannon over the sausage filling, spreading it to the edges. Rough up the surface using the back of a spoon to create peaks that will crisp up as it bakes. Spoon over the remaining spring onions and bake for 30 mins until the pie is piping hot, bubbling at the edges and golden on top. Leave to stand for 5 mins before serving with veg.
- 2 onionsfinely sliced
- 6 thyme sprigsleaves picked
- 2 garlic clovesminced
For the colcannon topping
- 1kg potatoespeeled and chopped
- 100g savoy cabbageor kale, finely shredded
- 6-8 spring onionsfinely sliced
- 75g cheddargrated
- kcal543
- fat33g
- saturates16g
- carbs42g
- sugars10g
- fibre6g
- protein17g
- salt2.07g
