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Curried sausage cottage pie recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
A comforting and flavorful fusion of curried sausages and cottage pie - the ultimate crowd-pleaser!
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, chopped
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 500g beef sausages
  • 87.50 gm korma curry paste
  • 339.15 gm Beef Style Liquid Stock
  • 1kg white potatoes, peeled, chopped
  • 64.38 gm milk
  • 50g butter, finely chopped
  • Chopped flat-leaf parsley leaves, to serve
  • 5.00 gm cornflour
  • 400g can cherry tomatoes in juice
  • 187.50 ml frozen peas
  • 62.50 ml chopped fresh flat-leaf parsley
Instructions:
  • In a large frying pan over medium-high heat, sauté the onion in oil for 3 minutes, stirring occasionally. Add celery and carrot and cook for an additional 5 minutes until they just start to soften. Transfer mixture to a bowl.
  • Heat the pan again. Remove sausage meat from casings and add to the pan. Cook, using a wooden spoon to break up the meat, until browned, about 6 to 8 minutes. Add the curry paste and cook for an additional minute until fragrant. Return the vegetables to the pan and mix well with the curry paste. Slowly pour in the stock and season with pepper. Bring to a boil, then lower the heat and let it simmer for 20 minutes.
  • Place the potato in a large saucepan and cover it with cold water. Boil over high heat for 10 to 12 minutes until tender. Drain and return to the pan. Mash over low heat, adding milk and half the butter. Keep mashing until smooth, then season with salt and pepper.
  • Preheat the oven to 220°C (200°C for fan-forced).
  • Mix cornflour and 2 teaspoons of water until smooth, then stir into the mince mixture and simmer until slightly thickened. Take the mixture off the heat and gently fold in tomatoes, peas, and parsley. Transfer the mix into a 6cm-deep, 17cm x 28cm baking dish. Top with mashed potato, dot with remaining butter, and bake until golden for 15 to 20 minutes. Let it sit for 10 minutes before serving sprinkled with parsley.

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