Cheesy mustard mashed potato resting on a layer of sausage and onions in a rich gravy – this truly is the ULTIMATE sausage pie!
The ULTIMATE Sausage and Mash
I mean standard bangers ‘n’ mash are great, but in the form of a pie? Yep, we’re going there.
I recommend investing in some good quality sausages, as they 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 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.
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 off 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 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).
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.
Sausage and Mash Pie
Just like the the mash, you want the sausage gravy to firm up slightly before combining and baking. 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 in the fridge until ready to assemble/make the other half. Or, assemble the whole thing, cool, cover and pop in the fridge for 2-3days. If you’re doing this I recommend cooling the gravy layer in the fridge first so it builds up a barrier, then spread mash on top. You can also freeze, then thaw in the fridge and bake.
Can I make this recipe as just sausage and mash?
This recipe of course works just as well without making 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?
For more similar recipes check out these beauties too:
Easy Sausage Dinners
Alrighty, let’s tuck into the full recipe for this sausage and mash pie shall we?!
How to make Sausage and Mash Pie (Full Recipe & Video)
Sausage and Mash Pie
- Large Pot & Colander
- Large Deep Pan & Wooden Spoon
- Potato Masher & Potato Peeler
- Sharp Knife & Chopping Board
- 9"x13" Baking Dish & Baking Tray
- 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 (approx 4 medium onions)
- 4 tbsp Plain Flour
- 3 tbsp Butter
- 2 tbsp Worcestershire Sauce
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- 4.4lb / 2kg White Potatoes, peeled & diced
- 1.5cups / 150g Cheddar, grated
- 1/2 cup / 125ml Milk or Cream
- 1 heaped tbsp Dijon Mustard, or to taste
- Salt & Black Pepper, to taste
- Add potato chunks to a large pot of salted water and bring to a boil. Cook until knife tender, then drain in a colander and sit to steam dry until needed.
- Meanwhile, in a large pan over medium heat add a drizzle of oil and add your sausages. Fry until nice and golden and cooked all the way through. Remove from pan and leave the fat. Slice sausages into chunks of 3-4 when ready.
- Add in the onions and keep on a medium heat until they begin to brown. Lower heat and slowly caramelize the onions until they're nice and golden, stirring occasionally so they don't stick to the pan. Season with salt and pepper.
- Once soft and golden, melt in 3 tbsp butter and bring heat back up to medium. Stir in 4 tbsp flour until a paste forms. Pour in 1/2cup/125ml red wine and stir until the paste reforms. Very gradually begin adding in 3cups/750ml beef stock, stirring as you go to ensure no lumps form.
- Add 2 tbsp Worcestershire sauce, 1/2 tsp thyme and salt & pepper to taste. Allow to simmer until it's nice and thick, then stir in your sausages (that have been diced into 3 or 4 chunks). Pour into your baking dish and allow to rest so a 'skin' forms over top.
- Mash your potatoes with 4 tbsp butter and 1/2cup/125ml milk. Stir in your cheese, mustard and seasoning to taste. Dollop by dollop add the mash to the sausages. I recommend working from the outside in and don't push down too hard or the gravy layer will become uneven. Use a fork to rough the top, then place 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 (important for it to keep shape) then serve up and enjoy!
Quick 1 min demo!
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