RECIPES

Directions

1. 1 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.
2. 2 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.
3. 3 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.)
4. 4 Meanwhile, preheat oven to 425˚F. Spoon sausage mixture into a 9-inch pie dish or square baking dish. Sprinkle with Cheddar cheese.
5. 5 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.
6. 6 Tip: Substitute pre-rolled refrigerator pie pastry for puff pastry.