Sausage Pot Pies

I went back home early from work on 1st October to start my baking as there is a department Hari Raya Celebration, everyone of us suppose to bring some food. I have try out this recipe and it is my first attempt, most of my colleague like the taste of it.

Ingredients

1.2 kg chicken sausages
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, crushed
300g button mushrooms, quatered
2 x 430g cans cream of chicken soup
1/4 cup chopped fresh parsley
1 tablesppon packaged breadcrumbs
1/4 cup grated parmesan cheese
Topping
1.5 kg potatoes
50g butter
11/2 cups milk
1 tablespoon chicken stock powder

Method
1. Pan fry sausages until well browned and cooked through. Drain on absorbent paper, cool. Cut sausages into 2cm lengths.
2. Heat oil in a large pan. Add onion, garlic and mushrooms, cook, stirring, until onion is soft.
3. Combine sausages, onion mixture, undiluted soup and parsley in a large bowl. Divide sausage mixture among six deep, ovenproof dishes ( 2 cup capacity)
4. Topping. Boil, steam or microwave potatoes with butter, milk and stock powder until smooth.
5. Spoon topping into a piping bag fitted with a large, fluted tube. Pipe over sausage mixture in dishes. Sprinkle with combined breadcrumbs and cheese.
6. Cook in a moderate oven, 180C, for about 30 minutes, or until lightly browned and hot.