Lamb And Pea Pie With Mashed Cauliflower

• 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

1. Preheat oven to 400u0b0F.
2. 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.
3. 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.

potatoes, cauliflower, heavy cream, vegetable, spanish onion, garlic, rosemary sausages, carrots, button mushrooms, rosemary gravy, frozen peas, butter

Taken from recipes-plus.com/api/v2.0/recipes/32912 (may not work)