Recipe
Sausage & Mash Pie
A cosy sausage and mash pie with rich onion gravy and a golden potato topping - proper comfort food for weeknights.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain well, then mash with butter and warm milk. Season and set aside.
Meanwhile heat oil in a large hob pan over medium heat and brown the sausages for 6 to 8 minutes, breaking into chunks as they cook. Remove and set aside.
In the same pan, cook onion and carrot for 6 to 7 minutes until softened. Add garlic and cook for 30 seconds.
Stir in tomato puree, Worcestershire sauce, thyme and flour. Cook for 1 minute, stirring well.
Gradually add hot stock, stirring to form a thick glossy gravy.
Return the sausage to the pan, add peas, and simmer for 5 to 7 minutes until the filling is rich and thick. Taste and adjust seasoning.
Spoon the sausage filling into an ovenproof dish, spread the mash over the top, and rough up with a fork. Sprinkle with cheddar if using.
Bake at 200°C (180°C fan) for 20 to 25 minutes until golden and bubbling. Rest for 5 minutes before serving.
Notes
Let the filling thicken properly before topping so the pie slices cleanly.
Roughing up the mash with a fork helps the top crisp and brown.
You can assemble ahead, chill, then bake when needed.
About this recipe
Sausage and Mash Pie brings together browned sausage pieces in a savoury onion gravy, finished under a fluffy, golden mashed potato topping.
It eats like a cottage pie but with classic bangers-and-mash flavour, making it a solid family dinner that reheats well the next day.
