Recipe
Bangers & Mash Pie
Sausages, rich onion gravy and creamy mash baked under a crisp puff pastry lid.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 200°C fan. Cook the sausages in a large ovenproof frying pan until browned, then lift them out and set aside.
Add the oil and onion to the pan and cook for 8–10 minutes until softened. Stir in the garlic and flour, then cook for 1 minute.
Gradually pour in the hot beef stock, stirring until smooth. Add the Worcestershire sauce and thyme, return the sausages and simmer for 5 minutes.
Meanwhile, boil the potatoes in salted water until tender. Drain, mash with the butter and warm milk, then season with salt and pepper.
Spoon the mash over the sausage mixture and lay the puff pastry on top. Trim the edges, brush with beaten egg and cut a small vent in the centre.
Bake for 25–30 minutes until the pastry is puffed and deeply golden. Rest for 5 minutes before serving.
Notes
Serve with peas, greens or your favourite seasonal vegetables.
About this recipe
This bangers and mash pie turns a British favourite into a comforting one-dish supper. Sausages and onions are coated in a glossy gravy, then topped with buttery mashed potato and puff pastry.
It is straightforward to assemble and makes a hearty family meal with greens or peas on the side.
