Sausage & mushroom pot pies

Sausage & mushroom pot pies

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(28 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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amie Potter's picture
amie Potter
18th Jul, 2018
Really please with how this came out, first proper thing I’ve made (more complicated than omelette or jacket potato) and it came out really well. I skipped on the onion and the mustard due to allergies and hatred! And did 6 scoops of Creme frech instead. Added a few extra mushrooms and served for three. Had to leave it before baking but baked for 10 mins then added some grated cheese on top before finishing in the oven which really made it. Served with carrots and broccoli. Going to try with pasta and then potato on top!
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.


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