Lamb And Pea Pie With Mashed Cauliflower - cooking recipe

Ingredients

2 None medium potatoes, cut into 1 inch pieces
1 1/4 lb medium cauliflower, cut into small florets
1/4 cup heavy cream
1 tbsp vegetable or olive oil
1 None large Spanish onion, finely chopped
2 cloves garlic, minced
1 lb thick lamb and rosemary sausages, casings removed
2 None medium carrots, finely chopped
3.5 oz button mushrooms, quartered
1 (5.5 oz) packet lamb rosemary gravy
1 cup frozen peas
2 1/2 tbsp butter, finely chopped

Preparation

Preheat oven to 400\u00b0F.
Place potato and cauliflower in a large saucepan. Cover with cold water. Bring to a boil then boil for 10-12 mins, or until tender. Drain and return to pan. Add cream and mash until almost smooth. Season.
Heat oil in a medium frying pan over medium-high heat. Cook onion and garlic for 5 mins, or until softened. Add sausage and cook, stirring to break up lumps, for 5 mins, or until browned. Add carrots and mushrooms. Cook for 5 mins. Add gravy and 1/4 cup water. Simmer for 3 mins, or until gravy boils and thickens. Remove from heat and add peas. Transfer to 4 - 10 oz ramekins. Top with mashed cauliflower. Dot top with butter and bake for 30 mins, or until golden and bubbly. Serve.