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.
This recipe is a mash up (pun fully intended) of my Red Wine Onion Gravy, 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 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.
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 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?
I always go for green beans, but any veg is great! (cauliflower, carrots etc).
If you’re looking for more glorious mashed potato pie recipes then check out my Shepherd’s Pie and Cottage Pie recipes!
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
Equipment:
- 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
Mashed Potato
- 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
Instructions:
- 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!
Notes:
Your Private Notes:
Nutrition:
If you loved this Sausage Pie Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
32 Comments
Caroline
May 13, 2022 at 12:54 pmThis 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!
Chris Collins
May 13, 2022 at 5:32 pmEnjoy!! 🙂
Tami
March 29, 2022 at 1:16 amUhhhh 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!
Chris Collins
March 29, 2022 at 10:00 amSo happy to hear this went down well, Tami! Thanks so much for the review 🙂 C.
Stephanie
December 18, 2021 at 2:32 amI 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.
Chris Collins
December 18, 2021 at 11:44 amSo great to hear, Stephanie! Thanks so much for the review 🙂
Jeff the Chef @ Make It Like a Man!
December 12, 2021 at 4:39 pmUm … yes please! This is perfect winter food!
Del Davies
November 17, 2021 at 10:35 pmCant 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.
Chris Collins
November 18, 2021 at 10:04 amAh that’s awesome, Del! Do let me know how you get on 🙂
Ciara Joyce
November 10, 2021 at 8:56 amThis was delicious. Going to be a new regular in our household, really enjoyed it!
Chris Collins
November 10, 2021 at 7:08 pmGreat to hear, Ciara! Thanks so much for popping back for a review 🙂
Jeannie
October 16, 2021 at 2:38 amOk.. 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!
Chris Collins
October 26, 2021 at 5:00 pmGreat to hear it works with chicken sausages! Thanks so much for the review, Jeannie 🙂
Alison wright
June 9, 2021 at 9:27 amThis pie is the only, cheese,sausage and potato pie I make, its absolutely gorgeous, thankyou very much sir for sharing this spiffing recipe
Alison wright
May 24, 2021 at 8:56 amThe 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
Chris Collins
May 24, 2021 at 10:20 amAwesome to hear the recipe went down well, Alison!
Keighley Payne
April 24, 2021 at 1:05 pmLoved it. Recommended to all my friends it can be kiddies or dinner party… Obviously with kiddies maybe miss out the wine
Chris Collins
April 25, 2021 at 3:01 pmGlad to hear! Thanks for recommending 🙂
Stacy
October 31, 2020 at 7:48 pmWow! 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!
Chris Collins
November 1, 2020 at 12:17 pmStacy – I’m dying to visit Denver! So jealous! Glad the pie went down well, thanks so much for popping back for a review 🙂
Kimmi
October 28, 2020 at 3:15 pmAmazing, it was dished up and devoured before I remembered I should have take a photo. The family loved it.
Chris Collins
October 28, 2020 at 5:59 pmThat’s great to hear!! Thanks for popping back and sharing your thoughts 🙂
Bintu | Recipes From A Pantry
April 7, 2020 at 10:32 pmSausage and mash is one of my most favourite dishes! Now to have it in pie form sounds absolutely incredible! Definitely making this.
Chris Collins
April 8, 2020 at 9:41 amEnjoy!! 🙂
Suzy
April 7, 2020 at 10:22 pmThis is the best kind of comfort food! Love the mashed potatoes baked on top of the sausage! Just perfect!
Chris Collins
April 8, 2020 at 9:40 amThanks, Suzy!! 🙂
Kristen
April 7, 2020 at 9:30 pmThis was amazing! Thank you for the great recipe!
Chris Collins
April 8, 2020 at 9:40 amYou’re so welcome, Kristen 🙂
Emily Liao
April 7, 2020 at 9:22 pmWow, this pie is absolutely delicious! So hearty and full of flavor. Saving this recipe for when I can have guests over again!
Chris Collins
April 8, 2020 at 9:40 amAwesome! Hope it goes down well 🙂
Kushigalu
April 7, 2020 at 8:41 pmDrooling over this delicious pie. Can’t wait to try this interesting recipe
Chris Collins
April 8, 2020 at 9:40 amHope you love it 🙂