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Hearty Dinners/ Pork/ Potato

Sausage and Mash Pie

April 7, 2020 (Last Updated: February 1, 2024) by Chris Collins

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

As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

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

The ULTIMATE Sausage and Mash

I mean standard bangers ‘n’ mash is great, but in the form of a pie? Yep, we’re going there.

This recipe is a mash-up (pun fully intended) of my Red Wine Onion Gravy, Bangers & Mash, Cottage Pie and Mustard Mash. It’s insanely delicious, you’re gonna love it. First things first –

Sausages

I recommend investing in some good quality sausages, as they are one of the stars of the show here. Pork for this recipe, chicken or beef will not cut the mustard (again, pun fully intended).

Once you’ve fried them off, remove them from pan and leave the fat in the pan. This will be used not only for extra flavour but to kick off frying the onions.

how to pan fry sausages - 2 step by step photos

Onion Gravy

Because really, what’s sausage and mash without an onion gravy?

Caramelizing the onions is key!

The base of all good onion gravy is nicely caramelized onions. To achieve this you’ll need to cook them low and slow until they turn golden and sticky. Starting in sausage fat is going to add an insane amount of flavour too. The sweetness of the onions helps balance out the deeper, saltier flavours of the stock.

Red Wine, of course.

Once the onions are cooked down, melt in the butter and stir in flour (photos 3 & 4) to form a paste. From there it’s all about the wine. Adding wine gives the gravy a gorgeous depth of flavour and pairs beautifully with beef stock. Just stir through the wine then begin pouring in the beef stock (photos 5 & 6).

Top Tip – Add in Worcestershire sauce and thyme for extra flavour (photo 7). Worcestershire sauce deepens the beef flavour of the stock and the thyme pairs beautifully with pork and onions.

How to make sausage and gravy - 8 step by step photos

Cheesy Mustard Mash

Oh c’mon, did you really expect me to plonk regular mash on this pie? 😂Adding cheddar and a good dollop of dijon really brings not only the mash but the pie as a whole to life. Two things to consider:

  • Steam Dry – After you’ve boiled them, allow the potatoes to steam dry for a little while to remove some moisture. You want the mash fairly firm otherwise it’ll sink into the gravy when baked.
  • Seasoning – Season the mash well, then season some more. Potatoes are notorious for sucking up salt into oblivion and nobody enjoys unseasoned mash on their pie.

To make the mash simply mash in butter and milk (or cream 😈), then stir in cheese, mustard and seasoning.

How to make cheesy mashed potato - 3 step by step photos

Sausage and Mash Pie

Just like the the mash, you want the sausage gravy to firm up slightly before combining and baking. Do you know that layer that firms up over gravy that you usually try and avoid? That’s a good thing in this case because it helps prevent the pie from collapsing.

It’s hugely important to place the baking dish on a tray because the pie will leak out gravy.

Can I prepare this in advance?

Absolutely! You can make the sausage or mash layers in advance and store them in the fridge until ready to assemble/make the other half. Or, assemble the whole thing, cool, cover and pop it in the fridge for 2-3 days. If you’re doing this I recommend cooling the gravy layer in the fridge first so it builds up a barrier, then spread the mash on top. You can also freeze, then thaw in the fridge and bake.

How to make sausage pie - 2 step by step photos

close up shot of sausage and mashed potato pie showing filling in baking dish

Serving Sausage and Mash Pie

Can I make this recipe as just sausage and mash?

This recipe of course works just as well without making it into a pie. In which case I recommend using less flour in the gravy, just so it’s not so thick. Then prep as per recipe.

What to serve with Sausage Pie?

I always go for green beans, but any veg is great! (cauliflower, carrots etc).

Alrighty, let’s tuck into the full recipe for this sausage and mash pie shall we?!

close up shot of sausage mash pie with green beans on small white plate

How to make Sausage and Mash Pie (Full Recipe & Video)

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

Sausage and Mash Pie

Cheesy mustard mashed potato resting on a layer of sausage and onions in a rich gravy - this truly is the ULTIMATE sausage pie!
5 from 20 votes
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Servings (click & slide): 6
Course: Dinner / Main Course
Cuisine: British
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per serving: 987kcal
Cost per serving: £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 (check list):

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!

Quick 1 min demo!

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.

Your Private Notes:

Nutrition:

Nutrition Facts
Sausage and Mash Pie
Amount Per Serving
Calories 987 Calories from Fat 513
% Daily Value*
Fat 57.03g88%
Saturated Fat 23.346g117%
Trans Fat 0.351g
Polyunsaturated Fat 6.18g
Monounsaturated Fat 23.345g
Cholesterol 139mg46%
Sodium 1311mg55%
Potassium 2335mg67%
Carbohydrates 82.55g28%
Fiber 7.8g31%
Sugar 10.12g11%
Protein 34.84g70%
Vitamin A 480IU10%
Vitamin C 48.5mg59%
Calcium 297mg30%
Iron 4.59mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you’re looking for more glorious mashed potato pie recipes then check out my Shepherd’s Pie, Chicken & Bacon Pie and Cottage Pie recipes!

For more similar recipes check out these beauties too:

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Recipe Rating




58 Comments

  • Reply
    Elaine
    March 17, 2024 at 7:44 pm

    5 stars
    Hi, I made this for our annual St Patrick’s Day party. None of us had ever had bangers and mash (U.S.) but I found what were supposedly “authentic” bangers and gave it a go. HUGE hit. Absolutely delicious. I also made your bacon jam to go with pub cheese and assorted appetizers. There wasn’t a drop left and everyone wanted the recipe. Thanks for some delicious food!

    • Reply
      Chris Collins
      March 18, 2024 at 11:05 am

      Thanks so much for the lovely review, Elaine!! 🙂 C.

  • Reply
    Sharon Geiselman
    December 23, 2023 at 10:09 pm

    Hi Chris! Could you halve this recipe for me? I would like to make it for just my husband and myself. Thanks in advance!

    • Reply
      Chris Collins
      December 24, 2023 at 3:33 pm

      Hi Sharon! Use the toggle at the top of the recipe card and it’ll divide everything for you 🙂 C.

  • Reply
    Elaine Booth
    November 20, 2023 at 6:31 pm

    This is like nursery food. I won’t be making it again

    • Reply
      Chris Collins
      November 20, 2023 at 6:40 pm

      Sorry this wasn’t to your taste! It’s a hugely popular recipe so thankfully many other do enjoy it 🙂 C.

  • Reply
    Russell Rossini
    October 29, 2023 at 8:57 pm

    5 stars
    I made a vegetarian option using Beyond Meat sausages and also cooked mushrooms that were added to the mixture before the final bake for more flavour. I also piped on the mashed potatoes using a large star shaped tip and icing bag.
    One of my favourite fall and winter dishes to make and serve.
    Thank you for sharing.

    • Reply
      Chris Collins
      October 30, 2023 at 10:26 am

      So pleased to hear this went down well, Russell! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Bronwyn
    October 21, 2023 at 3:35 pm

    5 stars
    Made this for dinner tonight. Absolutely delicious! Love the idea of a pie rather than just bangers and mash. It has wonderful flavor. Thanks so much for sharing your recipe.

    • Reply
      Chris Collins
      October 21, 2023 at 4:05 pm

      Ah that’s so awesome to hear! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Fay H
    October 14, 2023 at 6:26 pm

    5 stars
    The fam loved this so much! It’s takes a little while with the onions and resting before the mash sneering but it was so worth it. I twisted the recipe a little with some fennel seeds while browning the sausages -they give a lil aromatic kicks which compliment the pork and wine

    • Reply
      Chris Collins
      October 14, 2023 at 6:43 pm

      Love the addition of fennel seeds!! So happy to hear this went down well, Fay 🙂 C.

  • Reply
    Joshua Morris
    October 4, 2023 at 12:11 pm

    5 stars
    I made a vegan version and it came out great! Dinner for 2 plus lunch the next day.

    • Reply
      Chris Collins
      October 4, 2023 at 4:27 pm

      Great to hear this went down well! Perfect for lunch as well! C.

  • Reply
    lauren
    July 4, 2023 at 8:16 pm

    5 stars
    i would happily drown in this gravy!
    honestly one of the best things i’ve eaten! delicious!

    • Reply
      Chris Collins
      July 5, 2023 at 10:57 am

      That’s so great to hear! Thanks for the review, Lauren! C.

  • Reply
    JoAnne
    May 30, 2023 at 1:27 pm

    Absolutely luscious!! Thank you for another fabulous recipe!

    • Reply
      Chris Collins
      May 30, 2023 at 3:00 pm

      Great to hear!! Thanks so much for the review 🙂 C.

  • Reply
    Alison wright
    March 27, 2023 at 4:20 pm

    5 stars
    make this regular, absolutely can’t get enough, Comfort food at its best

    • Reply
      Chris Collins
      March 27, 2023 at 7:39 pm

      Ah that’s awesome! Glad you enjoy the recipe 🙂 C.

  • Reply
    Lori
    November 21, 2022 at 2:04 am

    5 stars
    DELICIOUS!! I made this tonight for a “Pie Night” at my church. It was so good I wasn’t planning on eating anything else lol! So flavorful! That onion gravy is next level. Definitely keeping this recipe. 100% recommend. Oh the only change I made was using cornstarch instead of flour for all the gluten free people… 1 tbs cornstarch to 2 tbs flour

    • Reply
      Chris Collins
      November 21, 2022 at 11:08 am

      Ah that’s so great to hear, Lori! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Tanya
    October 17, 2022 at 4:48 pm

    5 stars
    Absolutely divine!! Proper comfort food. Easy to follow method and really easy to get hold of, everyday ingredients that I’ve always got in stock!

    • Reply
      Chris Collins
      October 18, 2022 at 10:06 am

      Ah that’s so great to hear, Tanya! Thanks so much for the review 🙂 C.

  • Reply
    Bert
    September 19, 2022 at 9:15 pm

    5 stars
    Great recipe! Cut it to 4 servings and followed ingredient reductions. Spot on. The thyme wasn’t listed in the ingredient list, however, so just added 1/4 tsp of dry thyme. It was delicious!

    • Reply
      Chris Collins
      September 20, 2022 at 10:45 am

      Thanks for spotting the thyme! Glad it went down well 🙂

  • Reply
    Caroline
    May 13, 2022 at 12:54 pm

    This sounds amazing… thank you! Watching eurovision tomorrow (from the uk) and wanted to do a snazzier version of bangers and mash and this sounds perfect. Can’t wait to get stuck in and give it a try!

    • Reply
      Chris Collins
      May 13, 2022 at 5:32 pm

      Enjoy!! 🙂

  • Reply
    Tami
    March 29, 2022 at 1:16 am

    5 stars
    Uhhhh yum! We had a last minute lightning and thunder downpour this afternoon and this warmed us right up! I couldn’t find any pork sausages at TJs that weren’t Italian flavor so I used Chicken garlic and herb, came out great!

    • Reply
      Chris Collins
      March 29, 2022 at 10:00 am

      So happy to hear this went down well, Tami! Thanks so much for the review 🙂 C.

  • Reply
    Stephanie
    December 18, 2021 at 2:32 am

    5 stars
    I made this for my family using Impossible sausage and it was delicious. No leftovers! I love your recipes because I am all about comfort food.

    • Reply
      Chris Collins
      December 18, 2021 at 11:44 am

      So great to hear, Stephanie! Thanks so much for the review 🙂

  • Reply
    Jeff the Chef @ Make It Like a Man!
    December 12, 2021 at 4:39 pm

    Um … yes please! This is perfect winter food!

  • Reply
    Del Davies
    November 17, 2021 at 10:35 pm

    Cant wait to give this a bash……sounds delish.. I am a passionate foodie , although at 86 i dont cook much these days. Do enjoy your blog enormously. Will report back once i have made this “pie” ! Cheers and thanku v.much.

    • Reply
      Chris Collins
      November 18, 2021 at 10:04 am

      Ah that’s awesome, Del! Do let me know how you get on 🙂

  • Reply
    Ciara Joyce
    November 10, 2021 at 8:56 am

    5 stars
    This was delicious. Going to be a new regular in our household, really enjoyed it!

    • Reply
      Chris Collins
      November 10, 2021 at 7:08 pm

      Great to hear, Ciara! Thanks so much for popping back for a review 🙂

  • Reply
    Jeannie
    October 16, 2021 at 2:38 am

    5 stars
    Ok.. this was excellent! But…. I switched it out a bit and adapted it to a chicken sausage version. I used Harbanero Chicken Sausage, Chicken Broth, White Wine. Then made it the way your directions stated. It was delicious!! Thank you!

    • Reply
      Chris Collins
      October 26, 2021 at 5:00 pm

      Great to hear it works with chicken sausages! Thanks so much for the review, Jeannie 🙂

  • Reply
    Alison wright
    June 9, 2021 at 9:27 am

    5 stars
    This pie is the only, cheese,sausage and potato pie I make, its absolutely gorgeous, thankyou very much sir for sharing this spiffing recipe

  • Reply
    Alison wright
    May 24, 2021 at 8:56 am

    The sausage and mashed potato recipe was absolutely gorgeous
    I left out the wine as I don’t consume alcohol, but I made the recipe as instructed and wow, wow, wow

    • Reply
      Chris Collins
      May 24, 2021 at 10:20 am

      Awesome to hear the recipe went down well, Alison!

  • Reply
    Keighley Payne
    April 24, 2021 at 1:05 pm

    Loved it. Recommended to all my friends it can be kiddies or dinner party… Obviously with kiddies maybe miss out the wine

    • Reply
      Chris Collins
      April 25, 2021 at 3:01 pm

      Glad to hear! Thanks for recommending 🙂

  • Reply
    Stacy
    October 31, 2020 at 7:48 pm

    5 stars
    Wow! This will be a winter staple for me here in Denver, Colorado. Absolutely delicious. I added extra Dijon since I love it so much, but the recipe really is perfect. The flavors blend perfectly and the red wine onion gravy will make your friends and family think you’re a pro. Thank you, Chris!

    • Reply
      Chris Collins
      November 1, 2020 at 12:17 pm

      Stacy – I’m dying to visit Denver! So jealous! Glad the pie went down well, thanks so much for popping back for a review 🙂

  • Reply
    Kimmi
    October 28, 2020 at 3:15 pm

    Amazing, it was dished up and devoured before I remembered I should have take a photo. The family loved it.

    • Reply
      Chris Collins
      October 28, 2020 at 5:59 pm

      That’s great to hear!! Thanks for popping back and sharing your thoughts 🙂

  • Reply
    Bintu | Recipes From A Pantry
    April 7, 2020 at 10:32 pm

    5 stars
    Sausage and mash is one of my most favourite dishes! Now to have it in pie form sounds absolutely incredible! Definitely making this.

    • Reply
      Chris Collins
      April 8, 2020 at 9:41 am

      Enjoy!! 🙂

  • Reply
    Suzy
    April 7, 2020 at 10:22 pm

    5 stars
    This is the best kind of comfort food! Love the mashed potatoes baked on top of the sausage! Just perfect!

    • Reply
      Chris Collins
      April 8, 2020 at 9:40 am

      Thanks, Suzy!! 🙂

  • Reply
    Kristen
    April 7, 2020 at 9:30 pm

    5 stars
    This was amazing! Thank you for the great recipe!

    • Reply
      Chris Collins
      April 8, 2020 at 9:40 am

      You’re so welcome, Kristen 🙂

  • Reply
    Emily Liao
    April 7, 2020 at 9:22 pm

    5 stars
    Wow, this pie is absolutely delicious! So hearty and full of flavor. Saving this recipe for when I can have guests over again!

    • Reply
      Chris Collins
      April 8, 2020 at 9:40 am

      Awesome! Hope it goes down well 🙂

  • Reply
    Kushigalu
    April 7, 2020 at 8:41 pm

    Drooling over this delicious pie. Can’t wait to try this interesting recipe

    • Reply
      Chris Collins
      April 8, 2020 at 9:40 am

      Hope you love it 🙂

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER