Sausage and Mash Pie

close up shot of sausage and gravy underneath mash fresh out the oven

5 from 22 votes

Cheesy mustard mashed potato resting on a layer of sausage and onions in a rich gravy - this truly is the ULTIMATE sausage pie!

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Pot & Colander
Large Deep Pan & Wooden Spoon
Potato Masher & Potato Peeler
Sharp Knife & Chopping Board
Large Baking Dish & Baking Tray (minimum size 8" x 12")
Jug (for stock)
Cheese Grater
Serving Spoon

Ingredients

Sausage & Gravy

28oz / 800g Pork Sausages (approx 12)
3 cups / 750ml Beef Stock
1/2 cup / 125ml Red Wine (see notes)
14oz / 400g Onion peeled & sliced into strips (weight of onions BEFORE peeled. 14oz/400g is approx 2 large onions or 4 small/medium)
4 tbsp Plain Flour
3 tbsp Butter
2 tbsp Worcestershire Sauce
1/4 - 1/2 tsp Dried Thyme
Salt & Black Pepper, to taste
Olive Oil, as needed

Mashed Potato

4.4lb / 2kg White Potatoes, peeled & diced into chunks (i.e Maris Pipers)
1.5 cups / 150g Cheddar, grated
1/2 cup / 125ml Milk or Cream
4 tbsp Butter
1 heaped tbsp Dijon Mustard (can reduce slightly if you're not keen on mustard)
Salt & Black Pepper to taste

Instructions

Add potato chunks to a large pot of cold water with 2 tsp salt and bring to a boil. Once boiling, cook for around 10mins until knife tender, then drain in a colander. Let them sit and steam for 5 or so mins before mashing, just to allow some moisture to escape.
Mash the potatoes with butter and milk. Stir in the cheese and mustard then generously season, mashing a little more if needed (I typically end up with 3/4 tsp salt & 1/4 tsp pepper, but work to taste).
Meanwhile, at the same time, in a large pan over medium heat add a drizzle of oil and add the sausages. Fry until browned all over and cooked all the way through. Remove from pan and leave the fat. Diagonally slice the sausages into chunks of 4 when ready.
Add the onions to the leftover sausage fat and fry until they begin to soften and pick up colour. Lower heat slightly and gently caramelize until golden, stirring occasionally so they don't stick to the pan (15mins or so). Season with salt and pepper.
Melt in 3 tbsp butter and bring the heat back up to medium. Stir in 4 tbsp flour until a paste forms. Pour in the red wine and stir until the paste reforms. Gradually add in the beef stock, stirring as you go to ensure no lumps form.
Add Worcestershire sauce, thyme and salt & pepper to taste. Allow to simmer for 15mins until it's nice and thick, then stir through the sliced sausages. Pour into a 20x30 baking dish and allow to rest for 5-10mins so a 'skin' forms over top.
Dollop by dollop add the mash on top of the sausages. I recommend working from the outside and not pushing down too hard or the gravy layer will become uneven. Use a fork to rough the top, then place it on a baking tray (important because gravy will leak out!)
Pop in the oven at 200C/390F for 20mins, or until nice and golden on top. Allow to rest for 5 minutes (important for keeping shape) then serve up and enjoy!

Video

Notes

a) Wine - I highly recommend adding this. It adds a gorgeous depth of flavour and pairs beautifully with the beef and sausages. I'm no wine expert, but you'll need a dry red (nothing OTT), something like Cabernet Sauvignon or Merlot works well. If you don't want to add wine just add more beef stock.

b) Consistency - Important to allow the potatoes to steam dry a little to get some of the moisture out. Same with the sausage layer, you don't want either too sloppy otherwise it'll all collapse in the oven.

c) Baking Tray - Just another reminder to make sure you place the dish on a tray, leaked gravy stuck to the bottom of your oven isn't fun!

d) Can I make this just as sausage and mash? - Sure thing! Just obviously don't slice up the sausages. Also, consider 1 less tbsp flour in the gravy or it'll be too thick. Just adjust with beef stock as necessary to thin out.

e) Can I make this in advance? - Sure! You can either make the mash and/or sausages and gravy in advance and store in the fridge before stacking and baking. Or, make the whole thing, then cool, cover and store in the fridge overnight until needed. If you're doing this I recommend cooling the gravy layer in the fridge before spreading the mash, just so it can build up a barrier and stop the mash from sinking in. I recommend baking at a slightly lower temp for a little longer to make sure it completely cooks through if cooking straight from fridge. You can also freeze then thaw in the fridge and bake.

f) Calories - based on using 1 tsp oil to fry, milk instead of cream and Italian Pork Sausages (28oz/800g) then divided by 6.

Nutrition