Sausage & leek mash pie served in a casserole dish

Sausage & leek mash pie

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(2 ratings)

Prep: 5 mins Cook: 40 mins

Easy

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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Ingredients

  • 4 large potatoes, peeled and cut into 3cm chunks
    Potato

    Potato

    po-tate-oh

    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
    Kale

    Kale

    kay-el

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

  • 3 leeks, finely sliced
    Leeks

    Leek

    lee-k

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

  • ½ tbsp wholegrain mustard
    Mustard

    Mustard

    muss-tard

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

  • 2-3 tbsp whole milk

    Milk

    mill-k

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

  • 50g smoked or ordinary cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

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

Method

  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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coasterstep
11th Jan, 2020
4.05
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!
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