Sausage and Mash Pie with Onion Gravy

Sausage and mash pie with a rich caramelised onion gravy, baked until the potatoes are nicely crisped, and yes it is as good as it sounds!

A recipe from the same stable as shepherd’s pie and cottage pie, this recipe is the epitome of comfort food.

Bangers and Mash Pie

To say that I have a bit of a thing for mashed potato-topped pies would be an understatement.

I have recipes for cottage pie, shepherd’s pie, Cumberland pie, haggis shepherds pie and even a vegetarian shepherdess pie.

My latest offering is very much a play on that theme, this sausage and mash pie really is the stuff of comfort food dreams!

It really is the old-school British favourite of bangers and mash with onion gravy turned into a pie. I also have a fish finger pie that plays with similar ideas, and yes it does have baked beans.

Pork sausages cooked in rich and bold onion gravy featuring slowly caramelised onions sits at the heart of this recipe.

It is then topped with buttery and creamy mashed potato and baked until the mash crisps up and the pie is a bubbling cauldron of gravy goodness.

If you like this dish then you will love my sausage hotpot recipe!

Frequently Asked Questions

What sort of sausages can I use?

I tend to use whatever sausages take my fancy at the butchers for this recipe. There are no rules although I usually use beef sausages as I do in my sausage tray bake and sausage and lentil casserole, but pork sausages are also superb in this recipe.

I would avoid anything with chilli or paprika, neither flavours are particularly good with the gravy.

What sort of potatoes should I use?

You need a good floury potato for any mash. Look for something like Maris Piper or King Edwards, Russet if you are in the US and if you have the dreaded ABC classification use type C.

Can I make this in advance?

Yes, you can build the pie and refrigerate it for 2-3 days before baking.

Technically you could also freeze the pie, however, I am not fond of freezing mashed potatoes because they are never very good when defrosted as far as I am concerned.

What is Marmite?

Marmite is a British yeast spread similar to the Australian vegemite, it is a real love-it or hate-it product for many.

However I have a more complex relationship with the sticky stuff, I really don’t like it as a spread.

However, throw it in some gravy and something magic happens, feel free to skip it if you must, but give it a try at least once!

Serving Suggestions

I serve these sausage and mash pies here with some roasted tenderstem broccoli.

It is a dish that begs for some green veggies as far as I am concerned.

Everything from garlic green beans and air fryer asparagus to braised cavolo nero would be perfect too, even good old garden peas work well.

If you want more veggies how about these glazed Chanteny carrots or even roast some parsnips in the oven with the pies.

Equipment Used

I only name-check specific brands of equipment if I think that it will genuinely help you make a recipe. If you have any specific questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 28cm or 11″ frying pan, not non-stick.
• Sharp kitchen knife.
• Chopping board.
• Weighing scales and or measuring cups and spoons.
• Potato masher or potato ricer, I prefer the latter.
• Piping bag with a star nozzle (optional).
• Oven proof baking bowls, I prefer to make individual pies in 375ml baking dishes. You can make it in a single bowl with a capacity of 750ml.