Sausage, Cheddar and Guinness Pie
- 3 tbsp butter, divided
- 6 Scott Pete Polish Sausage, sliced
- 1 onion, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1/2 tsp each salt and pepper
- 3 tbsp all-purpose flour
- 1 1/2 cups Guinness beer
- 1 cup sodium-reduced beef broth
- 2 tbsp Worcestershire sauce
- 1 cup shredded Cheddar cheese
- 1 sheet puff pastry (10-inch square)
- 1 egg
- Melt 1 tbsp butter in a high-sided skillet set over medium heat; cook sausages for 3 to 5 minutes until starting to brown. Transfer to plate.
- Add remaining butter to skillet set over medium heat; cook onion, carrot, garlic, rosemary, salt and pepper for 4 to 6 minutes or until starting to soften. Sprinkle with flour.
- Slowly whisk in beer, broth and Worcestershire sauce; bring to boil. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until sauce is thickened. Return sausage to pan. Let cool to room temperature. (This will prevent the butter from melting out of the puff pastry.)
- Meanwhile, preheat oven to 425˚F. Spoon sausage mixture into a 9-inch pie dish or square baking dish. Sprinkle with Cheddar cheese.
- Drape pastry over filling and crimp edges. Beat egg with 1 tbsp water; brush over pastry. Cut a few steam vents in the center of the pie. Bake for 15 to 20 minutes or until sausages are cooked through, filling is bubbling and pastry is golden brown.
Tip: Substitute pre-rolled refrigerator pie pastry for puff pastry.