Menu
Sausage & spring mash pie

Sausage & spring mash pie

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

Prep: 15 mins Cook: 45 mins

Easy

Serves 8
Comfort food doesn't get much better than this

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal539
  • fat29g
  • saturates10g
  • carbs47g
  • sugars12g
  • fibre5g
  • protein22g
  • salt1.84g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½kg potato, cut into large chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼-½ Savoy cabbage, shredded
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp Dijon mustard or wholegrain mustard (optional)
  • 2 tsp vegetable oil
  • 16 good-quality pork sausage
  • 10 shallot, peeled and halved if large

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 carrot, thickly sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2-3 thyme sprigs, plus extra to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 250g packs mushroom, halved or quartered

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 400ml full-bodied red wine
  • 300ml beef stock
  • 2 tbsp caramelised red onion (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.

Ads by Google

Comments, questions and tips

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

Comments (50)

dehvem's picture
4

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

suehildersley's picture
5

Ooooooooops forgot my stars!

suehildersley's picture
5

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.

valgrove's picture
4

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.

tphotiou's picture
4

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!!

dylanski's picture
3

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.

wildiles's picture

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.

lizzafezza's picture
4

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

ljwarrington's picture
4

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.