Sausage & mash pies

Sausage & mash pies

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(6 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins


Makes 4
Cheesy mashed potato and plump bangers are both family favourites - serve in individual pies to save fighting over portions

Nutrition and extra info

  • Freezable

Nutrition: per pie

  • kcal728
  • fat44g
  • saturates19g
  • carbs56g
  • sugars10g
  • fibre6g
  • protein27g
  • salt3.1g
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  • 1kg potato, cut into even chunks



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp milk



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

  • 85g red leicester or cheddar, finely diced
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 large onion, chopped



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

  • 8 large meaty pork & leek sausages, removed from their skins
  • 175ml chicken stock
  • 2 tomatoes, each cut into 6 wedges



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • veg of your choice or baked beans, to serve


  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.

  2. Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins.

  3. Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child’s favourite veg or baked beans.

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Comments, questions and tips

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3rd Jul, 2016
Simple and satisfying. Added a leek as I only had plain sausages which worked well. Needed a fair bit of seasoning as could have been quite plain. Will make again as it went down well with the family
2nd Mar, 2015
This made seven toddler meals (with some leftover mash) which I froze. I'm a long-time vegan learning to cook meat for my omnivorous son and found this recipe very easy. Made with low salt veg stock instead of chicken and chucked a couple of handfuls of frozen peas into the pie mix. Next time I'll also shove in some diced carrot to stretch it a bit further. Can't comment on how it tastes myself but my son piles it away fairly enthusiastically, which makes it a winner in my book!
10th Jan, 2013
I love this recipe - proper comfort food loved by both adults and children! Prefer it to cottage pie
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