Sausage & spring mash pie

Sausage & spring mash pie

Comfort food doesn't get much better than this

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

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.

Per serving

539 kcalories, protein 22g, carbohydrate 47g, fat 29 g, saturated fat 10g, fibre 5g, sugar 12g, salt 1,84 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo ljwarrington

    17 April 2008

    ljwarrington rated and commented on this recipe

    4 stars

    GREAT! i didn't make it, but i tasted it - veggie sausages too! absolutely gorgeous!

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  • Binder photo Lynsey

    17 April 2008

    Lynsey rated and commented on this recipe

    4 stars

    Made it without the caramelised onions as didn't have any. It was delicious will definatley make it again.

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  • Binder photo Lesley Wilding

    19 April 2008

    Lesley Wilding commented on this recipe

    A great dish. Made this for a person who only likes quite plain food and eats very little. She never ever comes back for "seconds". She of course did this time - and wanted the recipe!! The wine really gave it a special taste. I made it for 4 people and naturally halved the ingredients. If you make it for 4 people, just be careful you keep the stock and wine down to its minimum. Although I topped with the spoonfuls of potatoes - the gravy still oozed out a little.

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  • Binder photo recipes

    19 April 2008

    recipes rated and commented on this recipe

    3 stars

    I really wanted this to be great - sausages,mash, etc - but it was just good for me, even after adding tomato puree and worcester sauce it didn't have a huge depth of flavour. However, it is a good way of putting loads of veg on the plate.

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  • Binder photo tastytash

    21 April 2008

    tastytash rated and commented on this recipe

    4 stars

    Made this in place of a Sunday roast on Sunday and it was very satisfying!! It took quite a bit of preparation and cooking time which is a bit of a pain but it is handy for a dinner party meal and the end result was delicious. Didn't know whether to serve it with salad as there is so much veg in the dish but in the end we just served it on its own. I couldn;t find lazy caremlised onions so just made up a batch myself which was easy enough. Overall, a rather tasty and enjoyable dish and a good twist on normal bangers and mash!! Will make again!!

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  • Binder photo Beady's

    22 April 2008

    Beady's rated and commented on this recipe

    5 stars

    superb dish!

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  • Binder photo Valerie

    22 April 2008

    Valerie rated and commented on this recipe

    4 stars

    Made this with vegetarian sausages, and replaced beef stock with veg stock. Still tasted delicious, but like other comments, couldn't find any caramelised onions, so omitted those. Would definitely make this again, perhaps try it with the pork sausages next time, when we don't have a veggie for dinner.

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  • Binder photo Hilders

    24 April 2008

    Hilders commented on this recipe

    I made this last night and it looked and smelt lovely( still not eating!) I used onion marmalade (2 dsp) in place of the caramelised onions and they seemed to work very well. My son, not a sausage lover, ate every bit! The gravy was really rich I will make that again for other things.

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  • Binder photo Hilders

    24 April 2008

    Hilders rated and commented on this recipe

    5 stars

    Ooooooooops forgot my stars!

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  • Binder photo Dave's Faves

    25 April 2008

    Dave's Faves rated and commented on this recipe

    4 stars

    This was a really easy recipe and with the chunky carrots was just great. Thoroughly recommend for a mid week meal.

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  • Binder photo Winks

    27 April 2008

    Winks rated and commented on this recipe

    5 stars

    I made this today, unfortunately I too am on a meal replacement diet, so no proper tasting for me (I did lick the odd spoon), however like Sue I just love to cook, so have made this for son tonight, OH and son tomorrow, and 3-4 people in the freezer! Well the people aren't in the freezer just a lovely pie. Son thought it was very tastey tonight. For once I got the mixer out to finish the mash (usually use a ricer but after hearing chefs recommend a mixer thought I'd give it a go) how lovely and smooth and creamy it was. Made the recipe exactly as instructed but also using onion marmalade.

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  • Binder photo sally

    02 May 2008

    sally rated and commented on this recipe

    5 stars

    Made with veggie sausages and veg stock really delicious we all enjoyed this one.

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  • Binder photo Manby

    15 May 2008

    Manby commented on this recipe

    My whole family loved this dish. I too made my own onions and just spooned a little mustard on top of half the potatos, as my son wouldn't of liked it. Very tasty, filling meal.

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  • Binder photo Manby

    15 May 2008

    Manby commented on this recipe

    Oh, and I added bacon, for extra flavour

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  • Binder photo princess

    20 May 2008

    princess commented on this recipe

    can anybody reccomend which wine to use

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  • Binder photo Kirstie

    22 May 2008

    Kirstie rated and commented on this recipe

    5 stars

    Really good - a bit too much faffing about for mid week so better for the weekend or a dinner party (as suggested) but tasted fab - clean plates all round (and they would have made a start of the other half which was destined for the freezer, if I hadn't stopped them). I also couldn't find the lazy onions so used caramelised onion and cranberry chutney as I already had it in the fridge and it worked very well. Will definitely make again.

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  • Binder photo Catherine Coffee

    02 June 2008

    Catherine Coffee commented on this recipe

    how many potatoes should i use?

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  • Binder photo Fand

    15 June 2008

    Fand rated and commented on this recipe

    5 stars

    Well I cooked this yesterday, I used pork and garlic sausages from our butchers which went really well with the rest of the flavours. I also didn't have the caramalised red onions, so I made my own (in a pan with some olive oil, a couple tea spoons sugar and a splash or two of red wine and reduce slowly) they went really nicely in it. I will definitely make this again, I thoroughly enjoyed it.

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  • Binder photo Fand

    15 June 2008

    Fand commented on this recipe

    Oh, just to recommend a wine, I used a red Zinfandel in it, after all I was going to be drinking what we didn't use! It complimented it really well, it was a Gallo from their Winemakers Seal range. I also used about 6-7 medium potatoes, I was only making the meal for 2 people, so I halved all the quantities (actually only used 6 sausages) that way there was enough left for lunch the next day too :)

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  • Binder photo lurvlyloz

    25 July 2008

    lurvlyloz commented on this recipe

    I made this for my parents, grandmother & boyfried. Went down a treat. I was a bit dubious about how it looked as the gravy had spilt out. I will make sure i use a deeper dish next time, but will defineatly make this dish again. As suggested, quite a lot of prep so best for a Sunday dinner.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Ultimate comfort food

Ingredients

  • 1.5kg 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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Per serving

539 kcalories, protein 22g, carbohydrate 47g, fat 29 g, saturated fat 10g, fibre 5g, sugar 12g, salt 1,84 g

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