Richmond: Irish Recipe

The Country Kitchen

Sausage and Herby Dumpling Pie

Serving suggestion for Sausage and Herby Dumpling Pie
Preparation time:
10 minutes
Cooking time:
25 minutes
Serves:
1

Serving suggestion

Ingredients

For the filling:

  • 2 Richmond skinless sausages
  • 1 small onion, diced
  • 1tsp sunflower oil
  • 1 x 215g tin baked beans
  • A generous dash of Worcestershire sauce

For the dumplings:

  • 75g/2¾oz self-raising flour
  • A pinch of dried herbs
  • 25g/¾oz butter
  • 2tbsp/1floz milk

Method

  1. Preheat oven to 220°C/425°F. Fry the sausages and onion in the oil for 5 mins. Cut the sausages into chunks. Take off the heat, add the beans, Worcestershire sauce and 125ml/4floz water. Spoon into a casserole dish.
  2. Put the flour and herbs in a bowl. Rub in the butter and stir in enough milk to make a soft dough. Break into 3cm/1in pieces and put on top of the sauce mixture.
  3. Bake for 10 mins, then reduce the heat to 190°C/375°F and bake for a further 15 mins.

Tip

For a family meal, make 4 separate servings – cooking times may vary.
Experiment with different herbs in the dumplings – try rosemary, sage or thyme.