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close up shot of sausage and gravy underneath mash fresh out the oven
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5 from 10 votes

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dinner, Main Course
Cuisine: British
Servings: 6
Calories: 987kcal
Cost: £2.50 / $3


  • 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


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


  • 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!



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.


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