The Ultimate Beef Wellington
A classic centrepiece of fillet steak, mushroom duxelles and golden pastry.
Sausage & Mash Pie
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.
Method
20m45m1h 5m
- 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.
Ingredients
- 250 ml beef or chicken stock hot
- 1 tbsp Olive Oil
- 1 tbsp Plain Flour
- 1 medium Carrot finely diced
- 1 tsp Dried Thyme
- 40 g Butter
- 2 Garlic Cloves crushed
- Black Pepper, to taste
- 1 large Onion finely chopped
- 100 g Frozen Peas
- Salt, to taste
- 900 g Potatoes peeled and cut into chunks
- 1 tbsp Worcestershire Sauce
- 80 ml Milk warm
- 8 Pork Sausages good-quality, skins removed if preferred
- 60 g Cheddar Cheese grated, optional for topping
- 1 tbsp Tomato purée
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.
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