Sausage & spring mash pie

Sausage & spring mash pie

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

Prep: 15 mins Cook: 45 mins


Serves 8
Comfort food doesn't get much better than this

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal539
  • fat29g
  • saturates10g
  • carbs47g
  • sugars12g
  • fibre5g
  • protein22g
  • salt1.84g
Save to My Good Food
Please sign in or register to save recipes.


  • 1½kg potato, cut into large chunks



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

  • ¼-½ Savoy cabbage, shredded
  • 100ml milk



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

  • 50g butter



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

  • 1 tbsp Dijon mustard or wholegrain mustard (optional)
  • 2 tsp vegetable oil
  • 16 good-quality pork sausages
  • 10 shallots, peeled and halved if large



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 carrots, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2-3 thyme sprigs, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 250g packs mushroom, halved or quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 400ml full-bodied red wine
  • 300ml beef stock
  • 2 tbsp caramelised red onion (we like English Provender Company Lazy red onions)


  1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

  2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

  3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

  4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Oct, 2015
Made 2 batches of this to feed a crowd.. I served with tender stem broccoli and was well received
3rd Mar, 2015
its wonder idea about Mash pie recipe while recently found this site and get lot of tips relevance mash pie. i am appreciating for this awesome ideas.
26th Mar, 2014
After reading the reviews for this I printed it off and made it for dinner tonight. It is now in the bin. What a huge amount of faff for what is basically sausage and vegetables. The gravy lacks any depth at all; even with the caramelised onions. The carrots took ages to cook despite my chopping them more thinly than the recipe suggests, by which time the gravy had reduced to almost nothing. I really can't understand what all the fuss was and it took a lot longer than 15 minutes to prepare. Hugely underwhelming.
21st May, 2013
Used this recipe (without the potato/cabbage topping) but cooked it in the slow cooker. It was delicious. Haven't encountered pre-prepared caramelised onions so just made my own which takes 15 mins and smells lovely!
25th Apr, 2013
Made loads of this for freezing. Lovely comforting dish. Omitted the cabbage due to fussy eaters and didn't have any caramelised onions so did without. Otherwise followed the recipe. Very nice indeed!
15th Apr, 2013
I made this for dinner and everyone loved it. i used onions quarted and veg stock, i added cheese and spring onion into the mash and cabbage mix. I read the comments about the timing so i prepared it in the morning before going out, then just put in in the oven when i got back. Very nice would make again
14th Mar, 2013
Could u use any kind of sausage in this recipe?
6th Jul, 2012
Used pork and black pudding sausage, very nice indeed.
29th Mar, 2017
I'd google black pudding first!
28th Apr, 2012
Had difficulty finding the caramelised red onions (Co-op saved the day - none of the big supermarkets stock them around here) but they really do make a difference to the flavour. Everyone loved it.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?