Sausagemeat and Apple Pie

Name: Sausagemeat and Apple Pie
Yield: Serves 6
Ingredients: 2 tbsp tomato purée; 1 tbsp flour; A good pinch of thyme; ½ pint/285 ml dry apple juice (with no sweetener); 1–2 garlic cloves, skinned and very finely chopped; 3 tart eating apples – Granny Smith’s are ideal for this (or Cox’s), peeled, cored and chopped; 3 tart eating apples – Granny Smith’s are ideal for this (or Cox’s), peeled, cored and chopped; 2 lb/900 g top-quality pork sausages, each slit and skinned; 3 tbsp sunflower oil; 2 medium onions, skinned and finely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/285 ml chicken or vegetable stock; ½ pint/285 ml chicken or vegetable stock; About 1½ lb/675 g well-beaten mashed potatoes containing chopped parsley and snipped chives – beating with a wooden spoon gives a very creamy texture to mashed potatoes; Butter for the topping; About 1½ lb/675 g well-beaten mashed potatoes containing chopped parsley and snipped chives – beating with a wooden spoon gives a very creamy texture to mashed potatoes; About 1½ lb/675 g well-beaten mashed potatoes containing chopped parsley and snipped chives – beating with a wooden spoon gives a very creamy texture to mashed potatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of those invaluable dishes which freeze well, make an entire meal in one dish, and taste delicious. The idea was my sister Livi’s many years ago. I think it matters very much whenever sausages or sausagemeat is used in a recipe to get the very best you can find – I like Marks & Spencer’s butcher style or free-range sausages, or their Lincoln sausages. I much prefer to skin my own. The sausages just need to be slit down with a sharp knife and the skins peel o

Ingredients

Method