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)
If you’re looking for more glorious mashed potato pie recipes then check out my 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
