Sausage Cottage Pie

Name: Sausage Cottage Pie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 tablespoons olive oil; 7 ounces dry-cure back bacon, cut into small dice; 10 Cumberland or Lincolnshire sausages, each cut into fourths; 11 ounces shallots; 14 ounces carrots, peeled and cut into 1/2-inch slices; 1 teaspoon sugar; 2 tablespoon all-purpose flour; 1/2 pint red wine; 1 teaspoon finely chopped thyme leaves; 3 1/2 ounces Madeira; 1 pint beef stock; 7 ounces small portobello mushrooms, cut into 1/2-inch slices; 1 pound swedes; 1 pound parsnips; 1 ounce unsalted butter; 1 ounce all-purpose flour; 3 1/2 ounces milk; 2 large eggs, separated; 2 1/2 ounces cheddar cheese, coarsely grated; Kosher salt, to taste; Freshly ground black pepper, to taste

An easy-to-make and delicious cottage-pie-style dish features sausages beneath a light soufflé topping.

⭐ 5 (6 reviews) Prep: 20 minCook: 70 minTotal: 90 minYields: 8 servings

Category Tags:

Brunch Dinner

Cuisine Tags:

British

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Instructions

Preheat the oven to 375 F.
Heat oil in a pan, fry bacon and sausage pieces until golden, then remove and set aside.
Soak shallots in hot water for 5 minutes, then peel and halve them.
Add shallots and carrots to the pan, fry until golden, then sprinkle with sugar and caramelize; stir in flour and cook for 1 minute.
Stir in wine, thyme, Madeira, and beef stock, then simmer for 15-20 minutes.
Add sliced mushrooms and the reserved bacon/sausages to the sauce, simmer for 10 more minutes until thick, then transfer to an ovenproof casserole dish.
Meanwhile, prepare the topping: Boil peeled and chopped swede and parsnips in lightly salted water for 25-30 minutes until very tender; drain well, mash thoroughly, season, and set aside.
In a separate pan, melt butter, stir in flour for 1 minute, then gradually add milk and cook until smooth and thick, stirring constantly.
Remove from heat, add the mashed vegetables, and beat in the egg yolks.
Whisk egg whites until stiff, then gently fold into the vegetable mixture.
Spread the soufflé mixture over the sausage base, sprinkle with cheese, and bake for 20-25 minutes until the topping is risen and golden.

Nutritional Info (per serving)

Calories: 539 kcal

Carbohydrate: 28 g

Cholesterol: 95 mg

Fiber: 5 g

Protein: 23 g

Saturated Fat: 12 g

Sodium: 1172 mg

Sugar: 11 g

Fat: 33 g

Unsaturated Fat: 0 g