Sausage & spring mash pie

Sausage & spring mash pie

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(46 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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6th Sep, 2008
Tasted nice but constructing it into a pie seemed pretty pointless as it just had to be deconstructed when serving. Didn't like the cabbage in the mash - just tasted like lumpy mash! If i were to do it again i'd do bangers and mash then pour the gravy on top - simple!
25th Jul, 2008
I made this for my parents, grandmother & boyfried. Went down a treat. I was a bit dubious about how it looked as the gravy had spilt out. I will make sure i use a deeper dish next time, but will defineatly make this dish again. As suggested, quite a lot of prep so best for a Sunday dinner.
15th Jun, 2008
Oh, just to recommend a wine, I used a red Zinfandel in it, after all I was going to be drinking what we didn't use! It complimented it really well, it was a Gallo from their Winemakers Seal range. I also used about 6-7 medium potatoes, I was only making the meal for 2 people, so I halved all the quantities (actually only used 6 sausages) that way there was enough left for lunch the next day too :)
15th Jun, 2008
Well I cooked this yesterday, I used pork and garlic sausages from our butchers which went really well with the rest of the flavours. I also didn't have the caramalised red onions, so I made my own (in a pan with some olive oil, a couple tea spoons sugar and a splash or two of red wine and reduce slowly) they went really nicely in it. I will definitely make this again, I thoroughly enjoyed it.
2nd Jun, 2008
how many potatoes should i use?
22nd May, 2008
Really good - a bit too much faffing about for mid week so better for the weekend or a dinner party (as suggested) but tasted fab - clean plates all round (and they would have made a start of the other half which was destined for the freezer, if I hadn't stopped them). I also couldn't find the lazy onions so used caramelised onion and cranberry chutney as I already had it in the fridge and it worked very well. Will definitely make again.
20th May, 2008
can anybody reccomend which wine to use
15th May, 2008
Oh, and I added bacon, for extra flavour
15th May, 2008
My whole family loved this dish. I too made my own onions and just spooned a little mustard on top of half the potatos, as my son wouldn't of liked it. Very tasty, filling meal.
2nd May, 2008
Made with veggie sausages and veg stock really delicious we all enjoyed this one.


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