Best Sausage And Potato Pie Recipes

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.

SAUSAGE, APPLE, AND ONION MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potatoes in salted water until fork tender.
• Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
• Keep the potatoes warm if they are cooked.
• Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
• Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
• Put the sausage mixture into a pie plate.
• Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
• Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
• Bake for 45 minutes or until the potatoes are starting to brown.
• Let cool for 5-10 minutes before serving.

IRISH SAUSAGE AND POTATO PIE

Steps:

• Heat oven to 325°F.
• Heat a nonstick fry pan.
• Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
• Remove from the pan and slice into three, lengthwise on the diagonal.
• Heat the frying pan once more.
• Add half the butter, and when melted add the onions.
• Cook gently for 10 minutes until soft and translucent.
• Remove from the pan and set aside.
• Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
• Remove and drain on paper towel.
• Add the cabbage and 2 TBS water.
• Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
• Drain off any fat, remove from the pan and set aside.
• Grease a large gratin dish with 1 oz. of the butter.
• Place a layer of sliced potatoes in the bottom of the dish.
• Season with salt, freshly ground black pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausages, then a layer of onion.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
• Season again with the salt, pepper and thyme.
• Gently heat the cream, stock and bay leaves until almost boiling.
• *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
• Dot with the remaining butter and cover with foil.
• Place on a baking sheet and bake in the oven for 1 3/4 hours.
• Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

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.

SAUSAGE AND POTATO PIE

Steps:

• Preheat oven to 425°.
• Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
• Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
• Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
• Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
• Toss the potatoes with the remaining 1 tablespoon oil.
• Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
• Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
• Repeat the layers twice, finishing with a top layer of potatoes.
• Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
• Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
• Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.

IRISH SAUSAGE AND POTATO PIE

Steps:

• Preheat oven to 170C/325F/Gas 3.
• Heat a non-stick frying pan. Add the sausages and gently fry until they are about three quarters cooked and golden brown. Remove from the pan and slice. Parboil the potatoes then thinly slice.
• Meanwhile heat a large frying pan. Add the 55g/2oz of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
• Add the bacon lardons to the frying pan and cook for 3-4 minutes until golden and crispy. Add the cabbage with 2 tablespoons of water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
• Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g/1oz butter.
• Place a layer of sliced potatoes in the bottom of the dish season with salt and pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausage, then a layer of cooked onion.
• Top with another layer of sliced potato and season with salt, pepper and thyme.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato slices and season again with salt, pepper and thyme.
• Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato.
• Season once again with salt, pepper and thyme.
• Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Pour over the sausage and potato pie. You want the liquid to just cover the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 1? hours.
• Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.

SWEET-POTATO AND SAUSAGE SHEPHERD'S PIE

Steps:

• Preheat oven to 400 spray a regular loaf pan with cooking spray
• Boil potatoes until tender in a large pan.About 15 min.
• Combine olive oil, garlic and onions in a large skillet and saute for 5 min or until tender. Add sausage,beef and pepper. Saute until meat is cooked through..about 8 min. Add the beer and simmer until reduced by half..about 4 min. I usually remove the veggies after cooking and saute beef/sausage separately..then drain fat. You can do all together..might have more flavor!
• In a small glass mix the cornstarch with water. Add this to meat and stir until thickened. Remove from heat
• Spread the meat mixture in bottom of loaf pan, in small bowl mix the corn/creamed corn together and layer if over the meat.
• When potatoes are cooked, drain and return to pan. Add milk, butter and brown sugar, salt to taste, then mash till smooth. Spread over corn mixture
• Bake 35 min or until potatoes are lightly browned at the edges