If your Christmas lunch plans make you panic about the size of your oven, this recipe is a gem – and has proved consistently popular. Cooking it on the hob means a crisp bottom layer and deliciously yielding middle. Skip the stint under the grill if you're juggling too many finishing touches
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Melt the butter in a non-stick ovenproof frying pan (about 25cm diameter). Add the onions and cook gently on the hob for 5-10 minutes, until softened. Add the sausagemeat, turn up the heat a little and cook for about 20 minutes, gently breaking up the meat with a wooden spoon, until golden, cooked through and no pink meat remains. Preheat the grill to medium.
Add the herbs and breadcrumbs, season and stir to combine. Pour over the stock, stir together, then flatten the mixture in the pan. Reduce the heat and cook for 10-15 minutes, until the liquid is absorbed and the bottom has a crust. Grill for 3-5 minutes until golden brown on top. Serve scattered with extra parsley leaves.
Typical values per serving when made using specific products in recipe
Energy | 1,345kJ/ 324kcals |
|---|---|
Fat | 19g |
Saturated Fat | 7.9g |
Carbohydrates | 23g |
Sugars | 5.2g |
Fibre | 2.1g |
Protein | 15g |
Salt | 1.1g |
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