Sausage and mash pie

55 mins
Serves 6
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Directions

  1. 1Brown the sausages in a large pan over medium heat with a drizzle of oil until cooked through.
  2. 2Remove the sausages and leave the fat in the pan.
  3. 3Add sliced onions to the leftover sausage fat and fry until softened, then caramelize until golden, stirring occasionally.
  4. 4Season the onions with salt and pepper.
  5. 5Melt in 3 tbsp of butter and stir in 4 tbsp of plain flour until a paste forms.
  6. 6Pour in red wine and stir until the paste reforms.
  7. 7Gradually add beef stock, stirring to avoid lumps.
  8. 8Add Worcestershire sauce and dried thyme, then season with salt and pepper to taste.
  9. 9Simmer for 15 minutes until the sauce is thick.
  10. 10Slice the cooked sausages into chunks.
  11. 11Stir the sliced sausages into the thickened sauce.
  12. 12Pour the sausage and sauce mixture into a 20x30 baking dish and let it rest for 5-10 minutes to form a 'skin' on top.
  13. 13Boil diced white potatoes in salted cold water for about 10 minutes until knife-tender, then drain and let them steam for 5 minutes.
  14. 14Mash the potatoes with 4 tbsp of butter and milk or cream.
  15. 15Stir in grated cheddar cheese and Dijon mustard.
  16. 16Generously season the mash with salt and pepper, mashing more if needed.
  17. 17Dollop the mash on top of the sausages in the baking dish, working from the outside and not pushing down too hard.
  18. 18Use a fork to rough up the top of the mash.
  19. 19Place the baking dish on a baking tray and bake in the oven at 200°C/390°F for 20 minutes until golden and crispy on top and the gravy is bubbling.
  20. 20Allow to rest for 5 minutes before serving.

Ingredients

  • 800 g Pork Sausages
  • 750 ml Beef Stock
  • 125 ml Red Wine
  • 400 g Onion
  • 4 tbsp Plain Flour
  • 3 tbsp Butter
  • 2 tbsp Worcestershire Sauce
  • 0.25 tsp Dried Thyme
  • to taste Salt
  • to taste Black Pepper
  • as needed Olive Oil
  • 2 kg White Potatoes
  • 150 g Cheddar
  • 125 ml Milk or Cream
  • 4 tbsp Butter
  • 1 heaped tbsp Dijon Mustard

Equipment

large potcolanderlarge panbaking dishbaking tray

Tips

  • Allow the potatoes to steam for 5 minutes after draining to release moisture before mashing.
  • When adding mash, work from the outside and don't push too hard to keep the gravy layer even.
  • Place the baking dish on a baking tray in the oven to catch any leaking gravy.
  • Allow the pie to rest for 5 minutes after baking to help it keep its shape.