- 1 tbsp olive oil
- 1 leek, finely chopped
- 2 cloves garlic, crushed
- 500 g thick lamb sausages, casings removed
- 2 carrots, peeled, finely chopped
- 2 tbsps plain flour
- 1½ cups chicken stock
- 1 cup frozen peas
- ¼ cup parmesan cheese, grated
- 2 potatoes, cut into 3-cm pieces
- ½ head cauliflower, cut into florets
- ¼ cup thickened cream
Preheat oven to hot, 200 C.
MASH Boil potato and cauliflower 10 to 12 mins until tender. Drain. Add cream and mash until almost smooth. Season to taste.
In a frying pan, heat oil on high. Saute leek and garlic 2 to 3 mins. Add sausage meat and cook 5 mins. Add carrot and cook 2 mins.
Stir in flour, cooking 1 min. Gradually add stock, stirring constantly, until mixture boils and thickens. Simmer 2 mins, stir in peas.
Spoon mixture into four 1¼-cup ramekins. Top with cauliflower mash. Sprinkle with parmesan. Bake 25 to 30 mins or until golden and bubbly. Serve with salad.