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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20th Apr, 2009
Very tasty dish, very easy to make. i followed the recipe, but i don't feel it made enough to feed 8 adults. 6 maybe. I also could not find caramilised onions, so used caramilised onion relish. which i had from tesco. could of done with more gravy, but apart from that everyone enjoyed. will make this dish again
23rd Feb, 2009
This is a really good recipe, I made it for a dinner party and everyone loved it and said how good it looked. It is also very simple and a prepare in advance meal. Very good.
10th Jan, 2009
I couldn't get caramelised onions, so I used Sainsbury's pork and red onion sausages instead and the flavour was wonderful. This recipe is a lot of effort - especially if one struggles like me to cook things simultaneously - but the outcome is absolutely wonderful and well worth the time. I halved the recipe but still had enough for big portions for six people. Brilliant!!
jburton's picture
17th Nov, 2008
oops i forgot to rate it. Definitely 5 stars all the way x
jburton's picture
17th Nov, 2008
I made this at the weekend, i ended up using the red onion chutney - it worked a treat - it came out lovely. I think next time i will try and reduce it a bit more and make more mash. My fault i diddnt do enough. I also thought about doing a pastry top and have the potato and cabbage mash as a veg on the side.
jburton's picture
14th Nov, 2008
I don't know where to find Caramelized red onion, but Salisbury's do sell Caramelized red onion chutney, do you think that would be ok to use?? any advice would be appreciated x
4th Nov, 2008
I thought that this recipe was O.K I think that I may have had high expectations due to all the comments and ratings .
4th Nov, 2008
I really enjoyed cooking this meal and enjoyed eating it even more. It left me feeling really satisfied and not looking around for a snack 30 minutes afterwards! I couldn't find any caramalised onions so left them out. I froze the left overs which I have since eaten and it tasted even better the second time around.
9th Oct, 2008
I don't agree with the prep time of the recipe as it seemed to take longer than that for me - however, I also struggled to find the lazy onions so whipped up a batch myself. Went down very well with everyone - a one yr old, 2 yr old and 2 4 yr olds ALL wanted more!! A great 'make ahead' dish
8th Sep, 2008
This dish went down a treat. It was so easy to make and was true comfort food for all the family.


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