500g Potatoes, peeled and cubed
2 Tbls Olive Oil
1 Onion, finely chopped
2 cloves Garlic, finely chopped
450g Colcom Cambridge Sausage, sautéed and chopped
Pinch of Chilli Flakes
1 Tbls fresh Rosemary, finely chopped
½ cup White Wine
3 Zucchinis (about 300g) coarsely grated
3 cups Spinach
1 cup frozen Peas
40g Butter, melted
½ cup fresh Ricotta
2 Tbls Mint, chopped
- Place potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil and cook until tender. Drain.
- Meanwhile, heat the oil in a large pan over medium heat. Sauté onion and garlic, stirring for 3-4 minutes until soft. Add sausage, chilli and rosemary, and cook stirring for 3-4 minutes. Add the wine and cook for 1-2 minutes until almost evaporated. Add vegetables, cook for a further 2 minutes until any liquid from the vegetables has evaporated. Season well and set aside.
- Mash the potatoes until smooth, then stir in the butter, ricotta and mint. Season well with salt and pepper.
- Place your pie filling in an oven proof dish and top with the mashed potatoes. Roughen surface with a fork, then lightly brown under a hot grill for 4-5 minutes.
Serve with a tossed green salad.