Sausage and Mash Pie Recipe

Individual sausage and mash pie served with roasted tenderstem broccoli.

Sausage and Mash Pie Recipe

Taking the ideas behind shepherd's pie and giving it a twist results in this delicious sausage and mash pie, loaded with pork bangers and a delicious caramelised onion gravy.

Course Main Course

Cuisine British

Keyword bangers and mash pie, sausage and mash pie, sausage and potato pie, sausage pie

Prep Time 5

Cook Time 1 50

Total Time 1 55

Servings Servings

Calories 1295kcal

Author Brian Jones

Ingredients

6 Beef Sausages Pork sausage also works well
2 Medium Onions 300g
2 tablespoon Cooking Oil
1 tablespoon Plain Flour
375 ml Beef Stock 1½ Cups
2 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Marmite
400 g Floury Potatoes 3 Cups
75 ml Milk ⅓ Cup
75 g Butter 5 tablespoon

Instructions

Cut the onions in half, peel them, then slice them into 1cm (½") thick half-moon shapes.
Heat a 28cm or 11" frying pan (not non-stick) over a low-medium heat, and when it is hot, add the oil. Throw in the onions and allow them to caramelise slowly for an hour, stirring occasionally.
Then remove the onions with a slotted spoon and place them in a bowl.
Turn the heat up under the frying pan to medium-high and add the sausages and brown on all sides. The aim is just to add colour and not cook the sausages all the way through.
Then remove the sausages and place them onto a chopping board.
Return the onions to the pan and sprinkle over the flour, and stir for 2 minutes to cook out the flour.
Pour over the beef stock, and add the Marmite, Worcestershire sauce and mustard, then cook for 5 minutes, stirring regularly. Make sure that you scrape any residue from the base of the pan.
Cut the sausages into bite-sized pieces and stir them through the onion gravy.
Transfer the sausage and gravy into two baking bowls and allow them to cool for 20-30 minutes. The bowls that I use hold around 375ml (1½-1⅔ cups) of water, and they are 12.5cm in diameter and 5cm deep (5" by 2").
Peel the potatoes and cut them into 35mm cubes (1½). Then boil them in salted (1 teaspoon for every 2 litres of water) boiling water for 20-25 minutes or until they are cooked.
Just before the potatoes are cooked, heat the milk in a small pan (15cm or 6"), it does not need to boil, but just warmed to around 50-60°C or around 125°F.
Dice the butter into 1cm (½") dice.
Drain the potatoes, then mash them or pass them through a potato ricer, then add the diced butter and just enough milk to make a nice mash.
Top the sausages in onion gravy with the mashed potato. I like to use a piping bag with a star nozzle. But you can spread it with a spoon and then rough it up with a fork.
Finally, bake them in an oven at 180°C or 350°F for 30-35 minutes or until the potatoes are crisp and the gravy is bubbling.

Nutrition