Sausage & spring mash pie

Sausage & spring mash pie

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

oops i forgot to rate it. Definitely 5 stars all the way x

jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this at the weekend, i ended up using the red onion chutney - it worked a treat - it came out lovely. I think next time i will try and reduce it a bit more and make more mash. My fault i diddnt do enough. I also thought about doing a pastry top and have the potato and cabbage mash as a veg on the side.

jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't know where to find Caramelized red onion, but Salisbury's do sell Caramelized red onion chutney, do you think that would be ok to use?? any advice would be appreciated x

rebecca1july's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought that this recipe was O.K I think that I may have had high expectations due to all the comments and ratings .

vicki79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really enjoyed cooking this meal and enjoyed eating it even more. It left me feeling really satisfied and not looking around for a snack 30 minutes afterwards! I couldn't find any caramalised onions so left them out. I froze the left overs which I have since eaten and it tasted even better the second time around.

tanyah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't agree with the prep time of the recipe as it seemed to take longer than that for me - however, I also struggled to find the lazy onions so whipped up a batch myself.
Went down very well with everyone - a one yr old, 2 yr old and 2 4 yr olds ALL wanted more!!
A great 'make ahead' dish

joannebas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This dish went down a treat. It was so easy to make and was true comfort food for all the family.

elliesmith01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted nice but constructing it into a pie seemed pretty pointless as it just had to be deconstructed when serving. Didn't like the cabbage in the mash - just tasted like lumpy mash!

If i were to do it again i'd do bangers and mash then pour the gravy on top - simple!

lurvlyloz's picture

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.

twinklinpixi3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

twinklinpixi3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cat_87's picture

how many potatoes should i use?

kirstienic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dawnbrookes's picture

can anybody reccomend which wine to use

tonispencer's picture

Oh, and I added bacon, for extra flavour

tonispencer's picture

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.

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

djwinkles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dehvem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

suehildersley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ooooooooops forgot my stars!

Pages

Questions

Tips