Potato, Sausage and Tomato Pie

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The appeal of this dish depends on the quality of the sausages. Beef sausages will not do. Very patient cooks can make their own with garlic and herbs and unusual flavourings. Butchers’ pork sausages will do quite well for this dish, though. It is a favourite with children.

Ingredients

  • 2 lb (900 g) potatoes, peeled and cooked
  • 2 fl oz (50 ml) milk
  • Sea salt and freshly ground black pepper
  • 1 lb (450 g) sausages
  • 14 oz (400 g) tin tomatoes
  • 1 oz (25 g) butter

Method

Purée the potatoes. Add the milk. Season. Brown the sausages very quickly in hot oil and if they are very thick, cut them in pieces.

Put half the potato on the bottom of an ovenproof dish and then half the tomatoes. Season again. Lay the sausages on this, cover with the rest of the tomatoes and finish with the rest of the potatoes. Dot with little pieces of butter and bake in a moderate oven for about 45 minutes or until browned.

Marilyn Monroe dipped potato chips in champagne in the film The Seven Year Itch.

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