Sausage & mushroom pot pies

Sausage & mushroom pot pies

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(27 ratings)

Prep: 12 mins Cook: 40 mins


Serves 2

A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal757
  • fat53g
  • saturates20g
  • carbs40g
  • sugars9g
  • fibre5g
  • protein29g
  • salt4.5g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 pork sausages
  • 250g chestnut mushroom, halved
  • 1 tbsp wholegrain mustard
  • 4 tbsp low-fat crème fraîche
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 85g ciabatta, torn into small chunks


  1. Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.

  2. Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.

  3. Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.

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Comments, questions and tips

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17th Mar, 2018
Delicious! Didn’t see the need for the oven though. Perfect with beer!
31st Mar, 2016
Delicious. I left my sausages whole and the result was great.
17th Jul, 2015
Extremely easy to make this tasty dish. I used chorizo as that's the only thing available. Doubled up the cooking cream as recommended but used the same amount of mustard as I love it. I particularly love the crispy ciabatta on top. Yum. Will definitely make this again.
11th May, 2015
As a complete beginner this was fantastically simple and satisfying to make - I put a little less mustard in than stated and more crème fraiche as suggested in the comments and it created the most delicious sauce, tasty without being overpowering - it went down a storm with boyfriend and father with mash on the side - made twice and been requested again!
19th Jun, 2014
Ciabatta, mushrooms, creme fraiche (?) I do not want. I hate to say it at my age (50), but I wanted a Sausage meat pie "just like me mother made". Sorry if I come across as negative, but does everything have to have a "twist" on it? Perhaps I'll have to go elsewhere to get this recipe. I will stay with BBC however, no chance of abandoning it! (My favourite cook? Simon Hopkinson. Brilliant). PS: I am married, just wanted to show my wife I could cook, if in a basic way of course!
3rd Jan, 2014
This is a delicious recipe and so very quick and easy to make. I've made it now with meat sausages (gluten free ones) and veggie sausages - both excellent. I added peas before going in the oven to add some colour. I didn't bother with squeezing out the meat into balls - just cooked sliced veggie sausages.
30th Oct, 2013
Really yummy and pretty easy. I used a bit extra creme fraiche and it gave plenty of sauce. Bread was really crispy, my husband really loved it and was very complimentary!
16th Aug, 2013
Really good! I used for this loose Italian sausage meat that was already seasoned, soured cream instead of creme fraiche and a good quality sandwich bread for the bread cubes instead of ciabatta. I baked it in one big dish and there is actually enough for two meals there. Can't wait to taste the leftovers!
17th Apr, 2013
Simple, very tasty and filling. A perfect weekday supper.
26th Feb, 2013
Tried this with the bread topping,loved it.I have a packet of flaky pastry to use up,so I'll try it with this recipe.


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