Sausage & spring mash pie
By Jane Hornby
Cooking time
Prep: 15 mins Cook: 45 minsSkill level
EasyServings
Serves 8Comfort food doesn't get much better than this
Nutrition and extra info
Additional info
- Easily halved
- Freezable
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
- 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.
- 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.
- 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.
- 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, questions and tips
Comments
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
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.
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!
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
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!!