Sausage & mushroom pot pies

• olive oil↗2 tsp tsp
• small onion↗1

  chopped

• pork sausages↗6
• chestnut mushroom↗250g g

  halved

• wholegrain mustard↗1 tbsp tbsp
• low-fat crème fraîche↗4 tbsp tbsp
• small bunch parsley↗

  chopped

• ciabatta↗85g g

  torn into small chunks

Step-by-step instructions

1. 1

   Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.

2. 2

   Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.

3. 3

   Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.