Serves 6

There’s nothing cozier than tucking in to a home-made pie to warm the soul. This German Bratwurst and Mushroom Pot Pie is creamy and delicious with a crunchy golden brown pie lid. It truly is a one-pot-wonder!

  • Ingredients

    • German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages)
    • Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
    • Mushrooms (Sliced) – 360g
    • Brown Onion (Finely Sliced) – 1
    • Garlic Cloves (Finely Sliced) – 2
    • Cooking Cream – 170ml
    • Butter – 40g
    • Egg Yolks – 2 (Beaten)
    • Flour – 2 tbl spoon
    • Vegetable Stock – 180ml
    • Thyme (Picked) – 1tspoon
    • Rosemary (Picked) – 1tspoon
    • Lemon juice – squeeze of half a lemon
    • Pepper  - generous seasoning
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  • Instructions

    • Set oven to 180°
    • Melt butter in a large and shallow casserole dish on the stove top.
    • Sauté onion and garlic in the butter on a low heat until the onion is translucent.
    • Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
    • Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
    • Lower the heat, add the stock and a squeeze of half a lemon.
    • Add the cooking cream and stir through well.
    • Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
    • Turn off heat allow the mixture to stand for 10 minutes.
    • Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
    • Remove from oven and allow to sit for 10 minutes before serving.

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