This recipe was made up myself. I needed a vessel to include spinach and peanuts, so a potato bake seemed the easiest method. Basically 2 different layers much along the lines of a Potato Top Pie, Shepherd’s Pie or Cottage Pie, etc.
300g (2x) potato slow cooked for 90 minutes.
1 courgette cut into small cubes mixed into mashed potato.
If you want add milk & butter though I didn’t because I wanted quite dry.
4 beef sausages (350g) grilled, split down the middle, split again, then diced.
Following is a rub & sauce that was stirred through the sausage meat.
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This recipe was made up myself. I needed a vessel to include spinach and peanuts, so a potato bake seemed the easiest method. Basically 2 different layers much along the lines of a Potato Top Pie, Shepherd’s Pie or Cottage Pie, etc.
300g (2x) potato slow cooked for 90 minutes.
1 courgette cut into small cubes mixed into mashed potato.
If you want add milk & butter though I didn’t because I wanted quite dry.
4 beef sausages (350g) grilled, split down the middle, split again, then diced.
Following is a rub & sauce that was stirred through the sausage meat.
4 garlic cloves crushed.
Soaked (24 hours) 2tsp fenugreek crushed.
Dill 3tsp, parsley 3tsp, onion powder 2tsp, smoked paprika 2tsp.
¼ cup sweet chilli sauce, ¼ cup Tomayo (Gregg’s) Sauce.
Sausage mix poured into slow cooker, covered with courgette & potato mash.
50g edam cheese grated, vege seasoning and 40g salted peanuts.
Slow cooked on high for 75 minutes.
Served in a ring of sliced baby spinach.
Que?