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 41-53

  • Binder photo rebecca

    24 July 2010

    rebecca commented on this recipe

    a very taste meal, will not resist seconds :-)

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  • Binder photo katz41

    19 March 2011

    katz41 commented on this recipe

    **giggles at winks 'people in the freezer':D this looks gorgeous and i will definitely have a go!! i use veggie sausages a lot, as i like the taste but i bet it will be every bit as good if not better with pork sausages!! cant wait to try it!!

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  • Binder photo lieann

    17 May 2011

    lieann rated and commented on this recipe

    2 stars

    Was so looking forward to eating. Tasted all the through different stages and was delicious. Something must of happened whilst cooking in oven as was awful!!! Kids wouldn't eat it and they are not fussy eaters! Think it was the carmelised onion as way too sweet. May try again without them.

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  • Binder photo 1973sophied

    20 June 2011

    1973sophied rated and commented on this recipe

    5 stars

    Fantastic recipe, perfect for a weekend lunch. A fair amount of prep work, but not difficult to make. I used low fat sausages, which were delicious. Would definitely make again.

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  • Binder photo EmSmith

    21 July 2011

    EmSmith rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Lynne

    21 October 2011

    Lynne commented on this recipe

    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.

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  • Binder photo Crazy Mother Cooker

    28 April 2012

    Crazy Mother Cooker commented on this recipe

    Had difficulty finding the caramelised red onions (Co-op saved the day - none of the big supermarkets stock them around here) but they really do make a difference to the flavour. Everyone loved it.

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  • Binder photo lyn

    06 July 2012

    lyn rated and commented on this recipe

    5 stars

    Used pork and black pudding sausage, very nice indeed.

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  • Binder photo Marsha

    14 March 2013

    Marsha commented on this recipe

    Could u use any kind of sausage in this recipe?

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  • Binder photo Emma

    02 April 2013

    Emma rated this recipe

    4 stars

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  • Binder photo Marion

    15 April 2013

    Marion rated and commented on this recipe

    5 stars

    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

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  • Binder photo CSCollins

    25 April 2013

    CSCollins rated and commented on this recipe

    5 stars

    Made loads of this for freezing. Lovely comforting dish. Omitted the cabbage due to fussy eaters and didn't have any caramelised onions so did without. Otherwise followed the recipe. Very nice indeed!

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  • Binder photo lizleicester

    21 May 2013

    lizleicester rated and commented on this recipe

    4 stars

    Used this recipe (without the potato/cabbage topping) but cooked it in the slow cooker. It was delicious. Haven't encountered pre-prepared caramelised onions so just made my own which takes 15 mins and smells lovely!

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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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