This one-dish meal can satisfy your craving for comfort food
Ingredients
- 500g potatoes, peeled, chopped
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 450g pork sausages, skins removed, roughly chopped
- Pinch of chilli flakes (optional)
- 1 tbs rosemary leaves, finely chopped
- ½ cup (250ml) dry white wine
- 2 zucchinis (about 300g), coarsely grated
- 3 cups baby spinach leaves
- 1 cup (120g) frozen peas
- 40g unsalted butter, melted
- ½ cup (120g) fresh ricotta
- 2 tbs chopped mint
Method
- Mixed salad leaves, to serve Place potatoes in a saucepan and cover with cold water and a pinch of salt. Place over medium-high heat, bring to the boil, then cook for 15-20 minutes until tender.
- Meanwhile, heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until very soft. Add sausage, chilli and rosemary, and cook, stirring, for 3-4 minutes until sausage is browned. Add wine and cook for 1-2 minutes until almost evaporated. Add vegetables, and cook for a further 2 minutes until any liquid from vegetables has evaporated. Season well and set aside.
- Mash potatoes until smooth, then stir in butter, ricotta and mint. Season. Divide the pie filling among four 2 cup (500ml) pie dishes or ramekins and top with the mash. Roughen surface with a fork, then lightly brown pies under a hot grill for 4-5 minutes. Serve with salad leaves.
