Sausage & spring mash pie

Sausage & spring mash pie

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(37 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

Comfort food doesn't get much better than this

Nutrition and extra info

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
539
protein
22g
carbs
47g
fat
29g
saturates
10g
fibre
5g
sugar
12g
salt
1.84g

Ingredients

  • 1½kg potato, cut into large chunks
  • ¼-½ Savoy cabbage, shredded
  • 100ml milk
  • 50g butter
  • 1 tbsp Dijon mustard or wholegrain mustard (optional)
  • 2 tsp vegetable oil
  • 16 good-quality pork sausages
  • 10 shallots, peeled and halved if large
  • 4 carrots, thickly sliced
  • 2-3 thyme sprigs, plus extra to serve
  • 2 x 250g packs mushroom, halved or quartered
  • 400ml full-bodied red wine
  • 300ml beef stock
  • 2 tbsp caramelised red onions (we like English Provender Company Lazy red onions)

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Method

  1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.
  2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.
  3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
  4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.

Recipe from Good Food magazine, May 2008

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Comments

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ProvincialMummy's picture

After reading the reviews for this I printed it off and made it for dinner tonight. It is now in the bin. What a huge amount of faff for what is basically sausage and vegetables. The gravy lacks any depth at all; even with the caramelised onions. The carrots took ages to cook despite my chopping them more thinly than the recipe suggests, by which time the gravy had reduced to almost nothing. I really can't understand what all the fuss was and it took a lot longer than 15 minutes to prepare. Hugely underwhelming.

lizleicester's picture
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Used this recipe (without the potato/cabbage topping) but cooked it in the slow cooker. It was delicious. Haven't encountered pre-prepared caramelised onions so just made my own which takes 15 mins and smells lovely!

cscollins's picture
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Made loads of this for freezing. Lovely comforting dish. Omitted the cabbage due to fussy eaters and didn't have any caramelised onions so did without. Otherwise followed the recipe. Very nice indeed!

carrow's picture
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I made this for dinner and everyone loved it. i used onions quarted and veg stock, i added cheese and spring onion into the mash and cabbage mix. I read the comments about the timing so i prepared it in the morning before going out, then just put in in the oven when i got back. Very nice would make again

liostick2's picture

Could u use any kind of sausage in this recipe?

lyn125's picture
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Used pork and black pudding sausage, very nice indeed.

crazymothercooker's picture

Had difficulty finding the caramelised red onions (Co-op saved the day - none of the big supermarkets stock them around here) but they really do make a difference to the flavour. Everyone loved it.

lynnemcdonald's picture

Lovely dish, well worth the effort, although it definitely takes a lot longer than 15 minutes to make.

I halved the recipe (but used 6 sausages), and two of us ate it, but it would have comfortably fed three people.

I used merlot wine, Tesco's Finest pork and cherry tomato sausages, and two heaped teaspoons of Tesco red onion chutney instead of the lazy onions. I cheated with the mash part and used a whole pack of Aunt Bessie's mash, and used some mixed spring greens (two kinds of cabbage and some leek) instead of the savoy cabbage.

Perfect comfort food on a cold winter's evening. Will definitely be making this again.

emsmith's picture
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Far surpassed my expectations! I didn't have caralemised onions so just sweated some red onions down with a teaspoon of soft brown sugar at the beginning of step 2. I also halved the quantities for the four of us but still used twelve sausages - greedily! It took a lot of simmering at stage 3 to reduce the stock and wine down to a decent consistency but it was well worth it - the 'gravy' was fantastic!

1973sophied's picture
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Fantastic recipe, perfect for a weekend lunch. A fair amount of prep work, but not difficult to make. I used low fat sausages, which were delicious. Would definitely make again.

lieann's picture
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Was so looking forward to eating. Tasted all the through different stages and was delicious. Something must of happened whilst cooking in oven as was awful!!! Kids wouldn't eat it and they are not fussy eaters! Think it was the carmelised onion as way too sweet. May try again without them.

katz41's picture

**giggles at winks 'people in the freezer':D
this looks gorgeous and i will definitely have a go!! i use veggie sausages a lot, as i like the taste but i bet it will be every bit as good if not better with pork sausages!!
cant wait to try it!!

rebecca_1980's picture
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a very taste meal, will not resist seconds :-)

hotheels007's picture
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YUM! Gorgeous. A definite hit with me!

i05wahan's picture
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very tasty but i prefer to use creme fresh in my mash as it makes it a lot more creamy, but mustard gave it a good flavour. will be making this again!

helenj60's picture
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I've made this a couple of times and absolutely love it. I don't usually like sausages all that much, but they go so tender in this dish they're delicious!

starlett's picture
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This worked well, not exciting but certainly tasty. I had no shallots so I just added a large onion chopped into qurters, seemed to work pretty well as an alternative!

rebecca_1980's picture
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Very tasty dish, very easy to make. i followed the recipe, but i don't feel it made enough to feed 8 adults. 6 maybe.

I also could not find caramilised onions, so used caramilised onion relish. which i had from tesco.

could of done with more gravy, but apart from that everyone enjoyed.

will make this dish again

bunterbill's picture
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This is a really good recipe, I made it for a dinner party and everyone loved it and said how good it looked. It is also very simple and a prepare in advance meal. Very good.

tul0jpi's picture
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I couldn't get caramelised onions, so I used Sainsbury's pork and red onion sausages instead and the flavour was wonderful. This recipe is a lot of effort - especially if one struggles like me to cook things simultaneously - but the outcome is absolutely wonderful and well worth the time. I halved the recipe but still had enough for big portions for six people. Brilliant!!

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