Sausage & Mushroom Squeaky Pie


Campbell's condensed soups: cream of mushroom ...
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This could also be classified as ‘Christmas Leftover Pie’, and be made entirely from left-overs.  Instead, I cooked the lot from scratch.  Mix and match…

All of my cookery books from the US seem to rely on the use of tinned soups to make the sauces.  I’m really not sure why this is, and isn’t something I’ve gone into  much in the past (although condensed chicken soup does make a great sauce for Chicken pies).  Campbell’s soup fits the bill nicely.  If this doesn’t appeal, make a quick white sauce instead.

Serves 4

Ingredients

  • 4-5 medium Potatoes
  • 200g (about 20) Brussels Sprouts, pealed
  • 25g Butter
  • 6 tbsp Milk
  • Salt & Pepper
  • 12 Cumberland Chipolata Sausages, cooked & chopped
  • 1 large onion, sliced
  • 2 cloves Garlic, chopped
  • 1 tbsp Vegetable Oil
  • 200g Chestnut mushrooms, quartered
  • 1 tin condensed Mushroom Soup (or 1/2 pt white sauce)
  • 100 ml Milk
  • 75g Blue Cheese, eg Blue Shropshire or Stilton

 

Method

  • Boil the potatoes and sprouts until cooked.  Drain and coursely crush together with butter, milk & salt & Pepper
  • Transfer to a frying pan and gently fry off into a crude ‘bubble & squeak’ topping
  • In a separate pan, fry off the onions and garlic in the oil, then stir in the mushrooms.  Continue to fry until the mushrooms have browned and the onions caramelised
  • Add the chopped sausage, mushroom soup (or white sauce) and milk and bring to the boil.  Season to taste
  • Pour into a Pyrex bowl and top with the bubble & squeak mixture.  Crumble the blue cheese on top
  • Transfer to a preheated oven, 180ºC and cook for 20 minutes until the cheese browns and the sauce bubbles through the topping

 

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