Sausage Pie In Crispy Potato Crust Recipes

SAUSAGE & MASH PIE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
• Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
• Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
• Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
• Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
• Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
• Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
• Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

SAUSAGE AND POTATO PIE

Steps:

• Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

GROUND BEEF AND SAUSAGE PIE (PASTRY OR POTATO TOPPED)

Steps:

• Set oven to 350 degrees.
• Grease a round or oval baking dish.
• In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
• Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
• Add in the broth or consomme; simmer for 15 minutes.
• Season with salt and black pepper to taste.
• In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
• Transfer the mixture to prepared baking dish.
• Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
• Cut slits in the top to allow steam to escape.
• Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
• Let sit 15 minutes before serving.

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

SAUSAGE PIE IN CRISPY POTATO CRUST

Steps:

• For the crust: Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with nonstick spray.
• Spread the hash browns over a layer of paper towels to air-dry for 10 to 15 minutes (alternatively, you can press them vigorously between layers of paper towels 2 to 3 times).
• In a medium bowl, stir the dried hash browns, melted butter, Parmesan and pepper together. Press the mixture into the base and evenly up the sides of the prepared skillet. Transfer to the oven and bake until the potatoes begin to become golden brown and crisp, about 15 minutes.
• Meanwhile, for the filling: Toss the sausage, scallions and 3/4 cup of the Cheddar in a medium bowl to combine.
• In another medium bowl, whisk together the eggs, half-and-half, salt, pepper and hot sauce, if using.
• Carefully press the sausage mixture into the browned crust. Pour the egg mixture over the sausage and sprinkle with the remaining 1/4 cup Cheddar. Carefully transfer the skillet to the oven. Bake until the crust is deeply browned and very crisp and the filling appears set when you gently shake the skillet, 35 to 40 minutes. Cool at least 10 minutes before slicing and serving. Serve warm or at room temperature.