Warm Winter Dinner! Sausage & Mash Pie - HYSA KITCHEN
1 tbsp sunflower oil
8 pork sausages
2 onions, finely sliced
pinch of golden caster sugar
2 tbsp plain flour
1 tbsp tomato purée
1 tbsp red wine vinegar
500ml beef stock
peas, to serve (optional)
For the mash
1.25kgKing Edward or Maris Piper potatoes, cut into large chunks
150ml whole milk
25g mature cheddar, coarsely grated (optional)
Lightly brown the sausage on all sides by flipping it over in a frying pan with hot oil for 10 to 12 minutes. Heat the butter in the pan until it is sizzling after transferring to a platter. When the onions are golden brown, add the sugar, swirl the onions into the butter, and then pour in the onions. Fry for 8 to 10 minutes. Add tomato paste after stirring the flour into a paste. After one minute of cooking, add the vinegar, add the stock, and then bring to a boil. Simmer with low heat on. Sausage should be sliced into thick slices and added to the skillet along with any liquids. 5 minutes of combined simmering will produce a glossy onion gravy. Fill the baking pan with the mixture.
To prepare mashed potatoes, boil the potatoes in a pot of cold salted water for 10–12 minutes, or until just tender (the tip of the knife should slide in easily). Drain and wait a moment. After bringing the milk to a simmer, add the drained potatoes and butter and thoroughly mash them. seasoning.
Starting at the corners of the platter and working your way toward the centre, scatter the mashed potatoes over the sausage and gravy. If using, use a fork to scrape the top lines and sprinkle over the cheese. can be put together, covered, and frozen for three months or kept in the fridge for up to two days. Before cooking, fully defrost. Bake the dish in HYSapientia Air Fryer Oven for 30-35 minutes, or until the top is browned, in an air fryer oven preheated to 200C. If desired, serve straight off a baking sheet on the table with peas once it has cooled for five minutes.