Sausage & Mash Pie Recipe

Celebrate UK Sausage Week with a comforting classic: sausage and mash pie, with rich onion gravy beneath a golden, cheesy potato topping. Try our Beef and Horseradish Sausages, this week’s special offer, made with regeneratively farmed beef and a light horseradish and mustard spice mix for a gentle kick. Traditional pork sausages work beautifully too.

Ingredients

For the mash

1kg Maris Piper potatoes, peeled and cut into large chunks
50ml milk
40g butter
25g cheddar, grated
Salt and freshly ground black pepper

For the filling

8 Lidgates sausages
½ tbsp oil, for frying
1 tbsp butter
1 large onion, sliced
1 garlic clove, crushed
1 tbsp dried mixed herbs
2 tbsp apple chutney
1 tsp wholegrain mustard
2 tbsp plain flour
1 tbsp cider vinegar
500ml hot beef stock
Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Put the potatoes in a large saucepan of salted water. Bring to the boil, then simmer for 10–15 minutes, until tender when pierced with a knife.

3. Drain well and return the potatoes to the warm pan. Add the milk and 40g butter, season with salt and pepper, then mash until smooth. Set aside while you make the filling.

4. Heat the oil in a large frying pan over a medium heat. Add the sausages and fry for 8–10 minutes, turning to brown them on all sides. Transfer to a plate, keeping any juices. The sausages will finish cooking in the oven.

5. Melt the remaining 1 tbsp butter in the same pan. Add the onion and cook for 4–5 minutes, until beginning to soften and colour. Stir in the garlic and a pinch of salt, then cook for another 1–2 minutes.

6. Stir in the mixed herbs, apple chutney and wholegrain mustard. Add the flour and stir to coat the onions, then gradually pour in the cider vinegar and hot stock, stirring well. Add any juices from the sausage plate.

7. Bring to the boil, then simmer briskly for 5–8 minutes, until the gravy is thick and glossy. Cut the browned sausages into chunky pieces and stir them into the gravy. Season to taste.

8. Spoon the sausage filling into an ovenproof dish. Cover with the mashed potato, roughen the surface with a fork and scatter over the grated cheddar. Bake for 25–30 minutes, until the topping is golden, the filling is bubbling and the sausages are cooked through.

9. Leave to rest for 5 minutes before serving.

To serve

Serve with seasonal greens or buttered peas, with a little extra wholegrain mustard on the side if you like.

Recipe originally found here: https://www.bbc.co.uk/food/recipes/sausage_and_mash_pie_94920