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June 4, 2012

Mushroom & Sausage Pie

Mushroom & Sausage Pie ~ Full of flavor with peppers, mushrooms and more #SavoryPie #MushroomPie

Things are a bit hectic at the Nortje home the last couple of days. Dimitri's friend, Jacobus is moving in with us and we decided to convert our storage room (a.k.a. my craftroom !) into a room with bathroom for him.

We've never really used the bathroom - except for storage - therefore it needed a bit of attention and the actual room was screaming for a new lick of paint as well. Roy is mostly busy there, as I absolutely hate, hate do not like to paint, well, not walls and ceilings anyway.

My part is to move all the craft goodies somewhere else in the house, ugh - we. do. not. live. in. a. Palace! I am actually doing this as a project which I am taking pics of as I'd like to share the end-results with you. Hopefully I'll be done in a day or two ;-)  Hint: Old bookcase - Wallpaper - Painted Fabric.

Mushroom & Sausage Pie

600g Sausage (I used Boerewors, but I have tried it with pork sausages as well, any medium spiced sausage will do here)
2 TB Oil
2 Red Peppers, cubed
250g White Button Mushrooms, halved or quartered if you have very large mushrooms
2 Onions, finely chopped
3 t Minced Garlic (I use the ready-minced bottled type)
1 TB Flour
500ml Boiling Water, 1 Beef cube mixed in (use 2 cubes if your choice of sausage is not spicy)
1 Roll Puff Pastry, defrosted
1 Egg, beaten

1.) Pre-heat oven to 180 deg C (350 deg F) and spray a rectangular baking dish (20 x 30cm) with Spray 'N Cook.
2.) Fry the Sausage until fully cooked and cut into bite size pieces. Set aside.
3.) Heat the Oil in a large frying pan, add the Red Peppers, Mushrooms, Onion and Garlic. Saute for a few minutes until the onion browns. Add the Flour and stir until well combined with the vegetables.
4.) Add the Boiling Water (with the beef cube dissolved) and the Sausage to the mixture.
5.) Simmer for 15 - 20 minutes, stirring every few minutes, until the sauce has thickened.
6.) Transfer mixture to the prepared oven dish and cover with the Puff Pastry. Slice off any extra pastry, you just want it the size of the oven dish.
7.) Paint with the beaten egg, make sure to make a slight cross incision in the middle of the pastry (for steam to escape)
8.) Bake 15 - 20 minutes until pastry is cooked, puffed and browned.
9.) Serve immediately.

We've never had any left, sooo,  I can not tell you whether it'll keep for the next day {whink}

Hope you will enjoy this!

Ciao for now



  1. Coming by from Cowgirl Up - that recipe looks delicious! It reminds me of shepherd's pie. Nice to meet you Linda :)

    1. Nice to meet you too ! and many thanks for following me.

  2. Mmm your pie looks wonderful! I love comfort foods like this!

  3. This sounds really hearty and tasty...I bet my husband would love this! Thanks for sharing!

  4. Oh this looks really good and we love both sausage and mushrooms! Thanks for sharing it!

  5. This looks wonderful. Thank you for sharing the recipe.

  6. Wow! This looks so amazing. I love mushrooms and sausage but never tried to make it into a pie. Perfect! Thank you for sharing at Freedom Fridays. Have a Super Terrific Weekend!!

  7. This looks super delish! Thanks for sharing at Creative Thursday :)

  8. This looks and sounds delicious! I will have to give it a try.

  9. I have never tried those sort of sausages - I will have to look out for them. We probably do get them here because quite a lot of South Africans live in Auckland - particularly on the North Shore. Cheers

  10. I love sausage! This looks delish!

  11. This looks so hearty...and I hope you'll consider sharing it today on HammockTracks. I am featuring casseroles in the link up.

  12. Linda, this sounds fantastic. Thanks for bringing it over to Saturday Dishes. We're having a party at Tumbleweed Contessa on Monday. Hope to see you there.
    What'd You Do This Weekend?

    the Contessa (Linda)

  13. Yum, looks great! Thanks for sharing at SAturday Dishes, hope you'll come back next wk for St Patick's day ! Paula


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