Sausage & leek mash pie served in a casserole dish

Sausage & leek mash pie

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(23 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4

Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal591
  • fat27g
  • saturates9g
  • carbs55g
  • sugars7g
  • fibre11g
  • protein25g
  • salt1.7g
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  • 4 large potatoes, peeled and cut into 3cm chunks



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

  • 2 tbsp oil
  • 6 pork sausages
  • 1 tbsp plain flour
  • 450ml fresh chicken gravy
  • 150g kale, shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 3 leeks, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ tbsp wholegrain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2-3 tbsp whole milk



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

  • 50g smoked or ordinary cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.

  2. Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.

  3. Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.

  4. Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

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Comments, questions and tips

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Julie Dawson's picture
Julie Dawson
19th Jun, 2020
I moved things round a bit, putting the leeks on the bottom (under the sausage gravy mix) rather than mixing into the mash but it's now a firm family favourite. Yorkshire puddings finish it off nicely
Rebecca Catherine's picture
Rebecca Catherine
19th May, 2020
This was absolutely delicious! However I am a bit of an experimenter when it comes to food so I added a few extra things and made alternative choices for some of the ingredients. We followed this but added 3 cloves of garlic and 1 onion to the sausage while it was cooking. We also used pork and apple sausages instead! And honestly, that little bit of sweetness was just heaven. Ordinary mustard was used but I'd advise not too much! Best home cooked meal I have had in a while!! Thank You!
Victoria Eaton's picture
Victoria Eaton
3rd Apr, 2020
This was SO tasty, easy to make and well within our budget! I did make extra mash as four potatoes didn't seem like much, and I'm glad I did. Definitely serves 4, if not a couple more, although I also used a 12 pack of sausages instead of 6. I'll definitely be adding this one to my favourite recipes box!
10th Feb, 2020
Love love love this recipe, super easy and cheap! The only qualm I have is that the potato-filling ratio is slightly off, I only used three large potatoes as opposed to four but was still a lot of mash, and barely any sausage. Next time I will try 8+ sausages and two large potatoes! I also followed advice and mixed cheese in with the mash and left out the milk (replaced with butter) definitely will be a firm favourite in our family!!
Dale Hirst's picture
Dale Hirst
3rd Feb, 2020
Recipe is good, but there are several tweaks that made it better for me. 1/ steam the kale before adding to the filling. 2/ cook the leeks for longer, stick half of them in the filling after the gravy rather than the mash crust 3/ cook courgettes with the leeks to go in the filling 4/ creme freche rather than milk (about 3 tbsp) in the mash 5/ gorgonzola rather than cheddar (about 80g, rather than 50), mash the cheese with a fork and stir into mash rather than over the top of the pie 6/ don't add water unless your gravy is very thick. Haven't tried it yet but I think a bit of smoky paprika in the gravy might also improve this.
11th Jan, 2020
Made this today. Not overly impressed - quite a bit of faffing about for a quick recipe. I used good quality sausages but felt something was missing for flavour (and colour!). The leeks added fibre but not much flavour. Personally I am not a kale fan as to me it is an old fashioned veg that we were served a lot in the 40s and 50s. Don’t like the texture and seems to lack taste but husband loves it!
Kelly Wilson's picture
Kelly Wilson
27th Jan, 2020
How would you cook it after it has been frozen? Defrost and oven bake for how long?
CassieBest's picture
29th Jan, 2020
Hi Kelly, once defrosted bake at 200C/180C fan/gas 6 for 30-40 mins, until golden and bubbling. I hope that helps. Cassie (Senior Food Editor, BBC Good Food)
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