Autumnal Sausage Pie With Sweet Potato Crust – Kearns Sausages
Autumnal sausage pie with a sweet potato crust, savory leeks and mushrooms, and creamy Dijon mustard sauce—delicious and comforting!
Ingredients
- 454g Kearns pork sausages
- 25g butter
- 1 large leek, finely sliced
- 250g mushrooms, cleaned and quartered
- 30g plain flour
- 300ml hot chicken stock
- 100ml double cream
- 2 teaspoons Dijon mustard
- 125g baby spinach leaves
- A small handful of chives, finely chopped
- Freshly milled salt and black pepper
- 4 large sweet potatoes, peeled and grated
- 25g butter, melted
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