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!

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

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.

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).

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. 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.

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?!

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

5 from 23 votes

Sausage and Mash Pie

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!

Prep: 15 minutes mins

Cook: 1 hour hr 10 minutes mins

Total: 1 hour hr 25 minutes mins

Servings: 6 - 8

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Equipment

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

Ingredients 

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Sausage & Gravy

• ▢ 28oz / 800g Pork Sausages (approx 12 - see notes)
• ▢ 14oz / 400g Onions peeled & sliced into strips (weight of onions BEFORE peeled. 14oz/400g is approx 2 large onions or 4 small/medium)
• ▢ 3 tbsp Butter
• ▢ 4 tbsp Plain Flour
• ▢ 1/2 cup / 125ml Red Wine (see notes)
• ▢ 3 cups / 750ml Beef Stock
• ▢ 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/Russets)
• ▢ 4 tbsp Butter
• ▢ 1/2 cup / 125ml Milk or Cream
• ▢ 1.5 cups / 150g Cheddar, grated
• ▢ 1 heaped tbsp Dijon Mustard
• ▢ Salt & Black Pepper, as needed

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Instructions 

• Preheat the oven to 400F/200C.
• First, make the mashed potato. Put the potato chunks into a large saucepan of cold water with the salt and bring to the boil. Cook for around 10 minutes until knife-tender, then drain. Let the potatoes sit and steam for 5 minutes or so before mashing, to allow some moisture to escape.
• Mash the potatoes with the butter and milk or cream. Stir in the Cheddar and mustard, then generously season, mashing a little more if needed (I typically end up using ¾ teaspoon of salt and ¼ teaspoon of pepper, but work to taste).
• While the potatoes are cooking, heat a drizzle of oil in a large frying pan over a medium heat and add the sausages. Fry until browned and cooked all the way through. Remove from the pan, leaving the fat, and slice each one diagonally into four chunks.
• Add the onions to the sausage fat and fry until softened and starting to pick up colour. Lower the heat slightly and continue to fry for 15 minutes or so, stirring occasionally so they don't stick to the pan, until golden and caramelized. Season with salt and pepper.
• Melt in the butter and bring the heat back up to medium. Stir in the flour to create a roux. Pour in the red wine and stir until the roux reforms. Gradually pour in the beef stock, stirring as you go to ensure no lumps form.
• Add the Worcestershire sauce, thyme and salt and pepper to taste. Simmer for 15 minutes until it's nice and thick, then stir through the sliced sausages. Transfer the filling to a baking dish and allow to rest for at least 5–10 minutes so a 'skin' forms over the top.
• Dollop by dollop, add the mash on top of the sausages. I recommend working from the outside and not pushing down too hard, otherwise the gravy layer will become uneven. Use a fork to rough up the top, then place the dish on a baking tray (important because gravy will leak out!) and cook in the oven for 20 minutes, or until nice and golden on top. Allow to rest for 5 minutes (so it keeps its shape), then serve 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.

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Nutrition

Calories: 987kcal | Carbohydrates: 82.55g | Protein: 34.84g | Fat: 57.03g | Saturated Fat: 23.346g | Polyunsaturated Fat: 6.18g | Monounsaturated Fat: 23.345g | Trans Fat: 0.351g | Cholesterol: 139mg | Sodium: 1311mg | Potassium: 2335mg | Fiber: 7.8g | Sugar: 10.12g | Vitamin A: 480IU | Vitamin C: 48.5mg | Calcium: 297mg | Iron: 4.59mg

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 Fish Pie, Shepherd’s Pie, Chicken & Bacon Pie and Cottage Pie recipes!

For more similar recipes check out these beauties too:

Easy Sausage Dinners

• Homemade Pork Sausages
• Devilled Sausages
• Sausage and Bean Casserole
• Sausage Tray Bake
• Cowboy Pie
• Bangers and Mash Bakes