Sausage & spring mash pie

Sausage & spring mash pie

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(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
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  • 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.

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Comments, questions and tips

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21st Oct, 2011
Lovely dish, well worth the effort, although it definitely takes a lot longer than 15 minutes to make. I halved the recipe (but used 6 sausages), and two of us ate it, but it would have comfortably fed three people. I used merlot wine, Tesco's Finest pork and cherry tomato sausages, and two heaped teaspoons of Tesco red onion chutney instead of the lazy onions. I cheated with the mash part and used a whole pack of Aunt Bessie's mash, and used some mixed spring greens (two kinds of cabbage and some leek) instead of the savoy cabbage. Perfect comfort food on a cold winter's evening. Will definitely be making this again.
21st Jul, 2011
Far surpassed my expectations! I didn't have caralemised onions so just sweated some red onions down with a teaspoon of soft brown sugar at the beginning of step 2. I also halved the quantities for the four of us but still used twelve sausages - greedily! It took a lot of simmering at stage 3 to reduce the stock and wine down to a decent consistency but it was well worth it - the 'gravy' was fantastic!
20th Jun, 2011
Fantastic recipe, perfect for a weekend lunch. A fair amount of prep work, but not difficult to make. I used low fat sausages, which were delicious. Would definitely make again.
17th May, 2011
Was so looking forward to eating. Tasted all the through different stages and was delicious. Something must of happened whilst cooking in oven as was awful!!! Kids wouldn't eat it and they are not fussy eaters! Think it was the carmelised onion as way too sweet. May try again without them.
19th Mar, 2011
**giggles at winks 'people in the freezer':D this looks gorgeous and i will definitely have a go!! i use veggie sausages a lot, as i like the taste but i bet it will be every bit as good if not better with pork sausages!! cant wait to try it!!
24th Jul, 2010
a very taste meal, will not resist seconds :-)
22nd Jun, 2010
YUM! Gorgeous. A definite hit with me!
22nd Jun, 2010
very tasty but i prefer to use creme fresh in my mash as it makes it a lot more creamy, but mustard gave it a good flavour. will be making this again!
1st Jun, 2010
I've made this a couple of times and absolutely love it. I don't usually like sausages all that much, but they go so tender in this dish they're delicious!
27th Jul, 2009
This worked well, not exciting but certainly tasty. I had no shallots so I just added a large onion chopped into qurters, seemed to work pretty well as an alternative!


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