Sausage & Mash Pie

This sausage and mash pie is like a warm hug in dinner form. Comfort food, sorted!

60 mins Prep and Cook | Serves 4 to 6

Ingredients

Pie filling:

• 500g British Sausage Co. Cumberland Sausages
• 1 tbsp olive oil
• 1 leek, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, finely diced
• 1 tbsp plain flour
• 1 cup (250ml) chicken stock
• 3/4 cup (180ml) cream
• 1 tbsp Dijon mustard
• Handful of baby spinach (optional)
• Salt and pepper, to taste

Mashed potato topping:

• 1.2kg potatoes, peeled and chopped
• 50g butter
• 1/3 cup milk
• Salt and pepper, to taste

Method

1. Make the mash: Place cut potatoes in a large pot of salted water and bring to boil. Cook until tender (about 15 mins), then drain well. Mash the potatoes with butter and milk until smooth and fluffy. Season with salt and pepper. Set aside.
2. Cook the sausages: While the potatoes are cooking, heat a fry pan over low to medium heat. Cook the sausages until golden and just cooked through. Remove and slice into bite-sized pieces.
3. Make the filling: In the same pan, add a splash of olive oil and sauté the leek, garlic, carrot and celery until soft (about 5-7 minutes). Stir in the flour and cook for 1 minute. Gradually add chicken stock while stirring to avoid lumps. Add cream and mustard and bring to a gentle simmer until thickened slightly. Toss in the sausages and spinach, then season to taste with salt and pepper. Let it bubble for another 2 minutes or until spinach wilts.
4. Assemble the pie: Preheat the oven to 200°C (180°C fan). Spoon the sausage filling into the baking dish. Using a spoon or ice cream scoop, place the mashed potato in rustic dollops over the filling. (Don’t worry if the filling isn’t completely covered, this works as a gateway for the filling to bubble up!)
5. Golden topping tip: For an extra golden top, drizzle the mashed potato with a little olive oil or melted butter. Or if you’re partial to a cheese, sprinkle some grated cheese over the mash topping before baking.
6. Bake: Place baking dish into the oven and bake for 25-30 minutes, or until the mash is golden on top and the filling is bubbling.
7. Serve: With a side of steamed green beans.