Sausage and Mash Pie
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
British
Sausage and Mash Pie
Description
This Sausage and Mash Pie recipe begins by boiling peeled potatoes until soft, then mashing them with butter, milk, and Dijon mustard for a creamy topping with a mild tang. Sausages are cooked in olive oil and sliced into bite-sized pieces, providing a meaty base for the pie.
Sliced onions and mushrooms are sautéed until softened, then enriched with plain flour to thicken the mix before broth and Marmite are added to create a savory gravy. Incorporating baked beans and fresh thyme adds layers of flavor and texture to the meat and vegetable mixture.
Once combined, the sausage mixture is transferred to a baking dish, topped with the mashed potatoes spread evenly, and finished with mature cheddar cheese. The pie is baked until the cheese melts and develops a golden crust, delivering a rich and satisfying comfort dish.
The recipe notes suggest options to add pastry for a crisp topping, mix cauliflower into the mash for a lower carb version, or enhance the gravy with red wine or flavored beans. Cooling the filling before adding the mash helps the topping to spread more easily.
Ingredients
- 800 g sausages (about 70g/2.5oz each)
- 1 tablespoon olive oil
- 1 onion finely sliced
- 10 mushrooms sliced
- 415 g baked beans canned
- 4 prig thyme leaves only, fresh
- 2 tablespoon plain flour
- 550 ml beef stock
- 1 teaspoon marmite
- 800 g potato peeled and chopped
- 20 g butter
- 4 tablespoon milk whole
- 1 tablespoon Dijon mustard
- 50 g cheddar cheese mature
Instructions
- Add 800 g Potato to a pan of boiling water and boil until soft, about 15 minutes.
- Heat 1 tablespoon Olive oil in a large pan and cook 800 g Sausages according to the packet instructions - usually 10-12 minutes. Once cooked, set aside.
- Add 1 Onion and 10 Mushrooms to the pan. Cook until softened, about 5 minutes. Add 2 tablespoon Plain flour, 550 ml Beef stock and 1 teaspoon Marmite. Simmer for a further 3 minutes.
- Once the potatoes are cooked, drain and add 20 g Butter, 4 tablespoon Whole milk and 1 tablespoon Dijon mustard. Mash until you get your desired consistency.
- Chop the cooked sausages into bite-sized pieces and add to the pan of vegetables with 415 g Baked beans and 4 sprig Fresh thyme. Mix well.
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Transfer the sausage/vegetable mix to a large baking dish.
- Spread the mashed potato over the top of the sausage mixture then sprinkle with 50 g Mature cheddar. Cook in the oven for 30 minutes until the cheese has melted.
Notes
- Sausages with high fat content may not require additional oil for cooking.
- Use a sufficiently large baking dish to prevent spills while baking.
- For a crispy topping alternative, try covering the pie with filo pastry instead of mashed potato.
- Combine half potatoes and half cauliflower when mashing for a lower-carb option.
- Flavored beans like BBQ or Mexican can add extra taste to the meat mixture.
- Adding red wine to the stock enhances the gravy's richness.
- Allow the meat mixture to cool slightly before spreading mashed potatoes to ease topping application.
- The creamier the mash, the easier it spreads over the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 509kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1099mg | 46% |
| Potassium | 1097mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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