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 21-40

  • Binder photo Ellie

    06 September 2008

    Ellie rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Joannebas

    08 September 2008

    Joannebas rated and commented on this recipe

    4 stars

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

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  • Binder photo tanyah

    09 October 2008

    tanyah rated and commented on this recipe

    5 stars

    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

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  • Binder photo Vikster

    04 November 2008

    Vikster rated and commented on this recipe

    4 stars

    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.

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  • Binder photo rebecca

    04 November 2008

    rebecca rated and commented on this recipe

    3 stars

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

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  • Binder photo JOOLES

    14 November 2008

    JOOLES commented on this recipe

    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

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  • Binder photo JOOLES

    17 November 2008

    JOOLES commented on this recipe

    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.

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  • Binder photo JOOLES

    17 November 2008

    JOOLES rated and commented on this recipe

    5 stars

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

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  • Binder photo James Poxon

    10 January 2009

    James Poxon rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Paul Raymond

    23 February 2009

    Paul Raymond rated and commented on this recipe

    5 stars

    This is a really good recipe, I made it for a dinner party and everyone loved it and said how good it looked. It is also very simple and a prepare in advance meal. Very good.

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  • Binder photo rebecca

    20 April 2009

    rebecca rated and commented on this recipe

    4 stars

    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

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  • Binder photo Rhiannon

    27 July 2009

    Rhiannon rated and commented on this recipe

    4 stars

    This worked well, not exciting but certainly tasty. I had no shallots so I just added a large onion chopped into qurters, seemed to work pretty well as an alternative!

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  • Binder photo claytsy37

    06 January 2010

    claytsy37 rated this recipe

    4 stars

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  • Binder photo claytsy37

    06 January 2010

    claytsy37 rated this recipe

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  • Binder photo Fluffy

    03 February 2010

    Fluffy rated this recipe

    4 stars

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  • Binder photo kirdaz

    03 February 2010

    kirdaz rated this recipe

    4 stars

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  • Binder photo tanyainthevoid

    27 April 2010

    tanyainthevoid rated this recipe

    5 stars

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  • Binder photo helenj60

    01 June 2010

    helenj60 rated and commented on this recipe

    5 stars

    I've made this a couple of times and absolutely love it. I don't usually like sausages all that much, but they go so tender in this dish they're delicious!

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  • Binder photo wattsy

    22 June 2010

    wattsy rated and commented on this recipe

    5 stars

    very tasty but i prefer to use creme fresh in my mash as it makes it a lot more creamy, but mustard gave it a good flavour. will be making this again!

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  • Binder photo hotheels

    22 June 2010

    hotheels rated and commented on this recipe

    4 stars

    YUM! Gorgeous. A definite hit with me!

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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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