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

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it 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

Comments, questions and tips

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

Comments

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

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.

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

superb dish!

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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

Pages

Questions

Tips