Autumnal Sausage Pie With Sweet Potato Crust

Preparation time: 5 mins | Cooking time: 35 mins | Serves 4-6 | You will need a large ovenproof dish


454g Kearns pork sausages

25g butter

1 large leek, finely sliced

250g mushrooms, cleaned and quartered

30g plain flour

300ml hot chicken stock

100ml double cream

2 teaspoons Dijon mustard

125g baby spinach leaves

A small handful of chives, finely chopped

Freshly milled salt and black pepper

For the potato crust

4 large sweet potatoes, peeled and grated

25g butter, melted


Preheat an oven to 200ºC (180ºC fan) / Gas Mark 6.

Place sausages into a large non stick frying pan and cook for 3 – 4 minutes until golden, turning as they cook. Remove and keep warm.

Melt butter in the frying pan and fry the leeks until soft, then add mushrooms and continue to fry until golden.

Stir in flour and cook for 1 minute, then gradually add the stock, stirring constantly until the sauce is smooth. Reduce the temperature and simmer for 10 minutes until thick.

Stir in cream, mustard, spinach, chives and season well. Return the sausages to the mixture and pour into a large ovenproof dish.

Top with grated sweet potato, brush with melted butter and bake in a hot oven for 20 minutes until the potato is tender and crisp on top.

Serve with green salad.