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4.5 from 6 votes

Sausage Pie

This hearty Sausage Pie with sausages in a rich onion gravy topped with fluffy mashed potatoes is the ultimate comfort food meal!

Prep Time
30 mins
Cook Time
30 mins
Servings: 4 - 6
Calories: 1014 kcal
Course: Main Course
Cuisine: British

Ingredients

Filling
  • 8 pork sausages
  • 2 tbsp butter
  • ½ tbsp oil
  • 2 large onions , peeled and sliced
  • 2 tbsp plain flour
  • 2 cups (480ml) beef broth (stock)
  • ½ cup (120 ml) red wine
  • 2 tbsp onion chutney (or see notes)
  • 1 tbsp wholegrain mustard
  • 1 tbsp tomato paste
  • 2 sage leaves chopped
  • 1 tbsp rosemary leaves chopped
  • salt & black pepper , to taste
Topping
  • 5 large potatoes , peeled and cubed
  • ⅓ cup (80ml) whole milk or cream
  • 3 tbsp butter
  • 4 tbsp sour cream
  • 3 egg yolks
  • 1 tbsp wholegrain mustard , or to taste
  • freshly grated nutmeg
  • salt & black pepper , to taste
  • 3 tbsp grated parmesan

Instructions

    Cup of Yum
  1. Start by pan frying the sausages in a hot pan, turning them a few times until they are nicely browned on all sides then set aside. They don’t have to be cooked all the way through at this stage.
  2. Add the butter and oil in the same pan and lower the heat. Pan fry the onions, stirring over low heat for about 10 minutes until they have softened.
  3. Stir in the flour and gradually add the beef stock to make a gravy. Add the onion chutney, tomato paste and mustard and bring to a simmer. Stir in the wine and continue to cook until the gravy reduces slightly.
  4. Slice the sausages into bite sized pieces and stir into the gravy together with the herbs. Taste and add salt and pepper then transfer to your pie dish while you prepare the topping.
  5. Preheat the oven to 200C(400F). Boil the potatoes in salted water, drain and leave for 5 minutes. Add warm milk, butter, minced garlic and mustard and mash well. Taste and season with salt and pepper.
  6. Combine the egg yolks and sour cream and stir into the mash.
  7. Spoon the mash over the sausages in your pie dish and swirl the surface with the back of your spoon. Add grated nutmeg and Parmesan and place your pie dish on a rimmed tray (to catch any spills). Bake for 35-40 minutes or until the mash is golden and the filling is bubbling at the edges of the pie.
  8. Cool slightly before serving with some green beans, wilted spinach or your favourite vegetables.

Notes

  • If you can't find caramelised onion chutney then use a tablespoon of cranberry sauce or seedless raspberry jam to add a touch of sweetness.

Nutrition Information

Calories 1014kcal (51%) Carbohydrates 19g (6%) Protein 40g (80%) Fat 83g (128%) Saturated Fat 32g (160%) Polyunsaturated Fat 10g Monounsaturated Fat 34g Trans Fat 1g Cholesterol 355mg (118%) Sodium 2158mg (90%) Potassium 874mg (25%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 993IU (20%) Vitamin C 8mg (9%) Calcium 116mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 1014

% Daily Value*

Calories 1014kcal 51%
Carbohydrates 19g 6%
Protein 40g 80%
Fat 83g 128%
Saturated Fat 32g 160%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 34g 170%
Trans Fat 1g 50%
Cholesterol 355mg 118%
Sodium 2158mg 90%
Potassium 874mg 19%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 993IU 20%
Vitamin C 8mg 9%
Calcium 116mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.