After a couple of glasses of Mount Langi Shiraz at Melbourne Wine Room I’m being inextricably drawn to the closest takeaway (in which there is an abundance on Fitzroy St!). But even better than takeaway, there’s half a sausage and veg pie in my fridge leftover from last night!
The recipe is adapted from an old faithful sausage casserole, which I’ve cooked routinely each winter. I thickened the casserole by adding a mixture of flour and water, onion, cabbage, peas and corn, and enhanced the flavour by adding some beef gravy and Worcestershire Sauce. After spooning the mixture into a glass baking dish I topped it with a puff pastry lid and chucked it in the oven for 20 minutes at 200oC. Easy as pie!
you know how i feel about pies.. looks delicious!
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