Sausage & Leek Mash Pie
Keto Fitness Club
Makes 2 portions - each contains:
Using standard store-bought sausages (e.g. Heck or Aldi) - 674 Calories / 11.1g Carbs / 34.2g Protein / 52.8g Fat / 2.3g Fibre
Using Ketoroma Pork Sausages - 610 Calories / 10.9g Carbs / 40.3g Protein / 43.4g Fat / 2.3g Fibre
As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
Fridge: 3 - 4 days
Freezer: 3 - 6 months
400g Cauliflower Florets
4 x 97% Pork Sausages (we use our Ketoroma Pork Sausages)
30ml Olive Oil or Coconut oil
Handful of Fresh Parsley, Sage or Thyme, finely chopped
200ml Stock (we use homemade ham stock from page 70, but a stock cube can also be used)
1 tsp Garlic Powder
30g Crème Fraîche
Salt & Pepper
Preheat the oven to 200°C.
Steam the cauliflower florets (we pop them in the microwave, in a covered bowl with a dash of water, for around 4 minutes). It doesn't need to be cooked, just softened to help it break down into a mash.
Meanwhile, chop the sausages into bite-sized chunks and roughly chop the courgette and leek. We like to leave these quite chunky.
Heat the oil in a pan over a gentle heat. Add the leeks, courgette and parsley to the pan. Allow to soften for a few minutes.
Add the sausages, combine, and cover the pan with a lid and allow the sausages to cook for around 5 minutes.
Add the stock, garlic powder and a dash of salt (we don't use much as our homemade stock contains salt too). Cover the pan with a lid to cook through.
Add the steamed cauliflower florets to a food processor with the butter. Blitz until it forms your preferred mash consistency
Take the lid off the pan, add the crème fraîche and stir through to create a creamy sauce.
Transfer the contents of the pan to an oven dish, then top with the cauliflower mash. You could add some grated cheese if you wish :)
Bake for around 15 minutes to turn the mash golden.