Sausage and Tomato Pie
· Prep Time - 15 minutes
· Cooking Time - 30 minutes
· Serves 4
Nutritional Information
Per portion
· Calories: 454 kcals
· Carbohydrate: 26 g of which sugars 7.9 g
· Protein: 22 g
· Fat 28 g of which saturated fat 11 g
· Fibre 3.4 g
Ingredients
· 450 g potatoes
· 450 g Sausages
· 1 onion
· 1 tin of chopped tomatoes
· 1 teaspoon of dried herbs
· 50g frozen peas
Method
This recipe was adapted from a WW 2 food rationing pamphlet I have It was entitled War Time Cookery to save fuel and food value. It used fresh tomatoes that are skinned. So, if you have 450g of fresh tomatoes and no tinned tomatoes, you can use those instead. Just make a cross in the skin, plunge into boiling water for 20 seconds and then peel them and chop before adding to the sausages.
Good source of vitamin C, B12, B3, Chloride, Potassium, Phosphorus
1. Peel the potatoes and boil in water until cooked and then mash.
2. In a frying pan with a little oil, start to brown the sausages, but don’t fully cooked them through.
3. Add the onions and cook for a further 5 minutes until the onions are transparent and soft. Add the tin of tomatoes, herbs, and peas and stir.
4. Turn out into a casserole dish and top with the mashed potato.
5. Cook in the oven at 180 C / 160 C Fan for 30 minutes.
Extra Extra! WW2 Rations
Right, so today I thought I would give a bit of a history lesson rather than that science bit as the recipe i adapted was from a WW2 ration book. Plus, making the most of what you have got is a hot topic, as well as how people can survive on hundreds of toilet rolls!
Basically, rationing was introduced in January 1940 and started with Butter, Bacon and Sugar. This followed with Meat and preserves in March 1940 and tea, margarine and cooking fats in the July. In 1941 cheese was rationed and later on, breakfast cereals, canned fruit, condensed milk, sweets, chocolates and rice. Milk and eggs were allocated to everyone. Bread and cake was rationed at the end of the war due to severe shortages. Rationing was lead by The Ministry of Food and led by the scientific adviser, Sir Jack Drummond and the Minister Lord Woolton.
Ration Leaflets were produced that covered a range of food including how to get your vitamins, cooking for one, making the most of sugar, Using leftovers, Extras for pregnant mothers and suggestions for breakfast to main but a few.
So in 1942 a typical week's ration was:
100g Bacon
6p worth of meat (That is £2.85 is today's money)
50 - 100g cheese
100g margarine
225g sugar
50g tea
1 egg
2 - 3 pints milk
Additional monthly items were 1 packet of dried milk, 350g sweets and every 2 months 450g jam!
Questions
Thinking of rationing, how could you make your food go further? What could you do to feed your family?
Measure out 350 g sweets. Could you live on that much for 1 month?