Sausage and Lentil Pot Pie
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
810 kcal
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Course
Main Course
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Cuisine
Australian
Sausage and Lentil Pot Pie
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Meaty sausages, hearty lentils, fragrant thyme and rich red wine. All cooked together and covered with a disk of buttery puff pastry. This sausage and lentil pot pie is comfort in a bowl!
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Ingredients
- 1 onion
- 2 teaspoon olive oil
- 1.1 lb lamb sausages
- ½ cup red wine
- 1½ cup beef stock
- 2 teaspoon tomato paste
- 1 tablespoon fresh thyme leaves or ½ tablespoon dried
- 1 ½ tablespoon cornflour
- 1 can brown lentils (400g/13oz can)
- Salt and pepper to taste.
- 1 sheet of frozen puff pastry (keep in the freezer until needed)
- 1 egg
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Instructions
- Pre-heat the oven to 200ºC/400ºF.
- Peel and chop the onion. Add the olive oil to a large saucepan and cook the onion over a medium heat until just translucent.1 onion2 tsp olive oil
- Cut the sausages into bite sized chunks (4-5 pieces per sausage) Add these to onion and continue to cook until the onion is starting to brown.1.1 lb / 500 g lamb sausages
- Deglaze the pan with the red wine and then add in the beef stock. Stir in the tomato paste and thyme, bring to a simmer and cook for 10 minutes over a medium low heat.½ cup / 125 ml red wine1½ cup / 380 ml beef stock2 tsp tomato paste1 tbsp fresh thyme leaves
- Mix the cornflour with 1 tablespoon cold water, then gently pour this into your pan, stirring continuously. Continue to stir the mixture over a medium/low heat until the sauce thickens.1 ½ tbsp cornflour
- Drain the can of lentils and add them to the pan.1 can brown lentils
- Stir well, taste and season with salt and black pepper, then remove the pan from the heat and cover. salt and pepper to taste.
- Remove the pastry from the freezer and let it sit for 5 minutes to start to defrost. Then take 1 of your ramekins and use the top edge to cut out 4 pastry circles.1 sheet of frozen Puff Pastry
- Carefully spoon the sausage and lentil mixture into your ramekins. Once you have done, wipe the edges of any sauce as this will burn in the oven. Cover the mixture with your pastry circles, then beat the egg and lightly brush the top of your pastry. Try to avoid the very edges of the pastry.1 egg
- Place the ramekins on a baking tray and then cook for 15-18 minutes until the pastry is golden brown.
Nutrition Information
Show Details
Calories
810kcal
(41%)
Carbohydrates
100g
(33%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.01g
Cholesterol
41mg
(14%)
Sodium
382mg
(16%)
Potassium
1348mg
(39%)
Fiber
34g
(136%)
Sugar
5g
(10%)
Vitamin A
233IU
(5%)
Vitamin C
10mg
(11%)
Calcium
96mg
(10%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 810 kcal
% Daily Value*
| Calories | 810kcal | 41% |
| Carbohydrates | 100g | 33% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 382mg | 16% |
| Potassium | 1348mg | 29% |
| Fiber | 34g | 136% |
| Sugar | 5g | 10% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 96mg | 10% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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