Name: Hearty Sausage Pie
Prep time: 30 min
Cook time: 40 min
Yield: 4 – 6
Ingredients: 8 pork sausages; 2 tbsp butter; ½ tbsp oil; 2 large onions (, peeled and sliced); 2 tbsp all-purpose flour ((= plain flour)); 2 cups (480ml) beef broth ((stock)); ½ cup (120 ml) red wine; 2 tbsp onion chutney ((or see notes)); 1 tbsp wholegrain mustard; 1 tbsp tomato paste; 2 sage leaves (chopped); 1 tbsp rosemary leaves (chopped); salt & black pepper (, to taste); 5 large potatoes (, peeled and cubed); ⅓ cup (80ml) whole milk (or cream); 3 tbsp butter; 4 tbsp sour cream; 3 egg yolks; 1 tbsp wholegrain mustard (, or to taste); freshly grated nutmeg; salt & black pepper (, to taste); 3 tbsp grated Parmesan

Post may contain affiliate links. For more information, check my disclosure

My kids absolutely love bangers and mash and this sausage and mash pie takes them to a whole other level!

This is a super hearty meal, the kind you would be lucky to order in a fancy gastropub on a rainy weekend… But EVEN tastier. And homemade, obvs.

You can easily make this sausage pie Keto-friendly by replacing the potatoes with celeriac or swede.

Sausage Pie Ingredients

Sausages: Use your favourite sausages, ideally the best good quality free range pork sausages with high meat content.
Gravy: Onions cooked in butter and oil with flour, beef stock and red wine make up the gravy. Caramelised onion chutney, wholegrain mustard, tomato paste, sage and rosemary pack on the flavour.
Pie Topping: Potatoes mashed with milk, butter, egg yolks, sour cream and mustard make up the super tasty topping.

sausage and mash pie with portion taken out

How to Make Sausage Pie

↓ For the full ingredients and detailed method, jump to the recipe card.

Start by pan frying the sausages in a hot pan, turning them a few times until they are nicely browned on all sides then set aside. They don’t have to be cooked all the way through at this stage.

Add the butter and oil in the same pan and lower the heat. Pan fry the onions, stirring over low heat for about 10 minutes until they have softened.

Stir in the flour and gradually add the beef stock to make a gravy. Add the onion chutney, tomato paste and mustard and bring to a simmer. Stir in the wine and continue to cook until the gravy reduces slightly. Taste and add salt and pepper.

Slice the sausages into bite sized pieces and stir into the gravy together with the herbs. Transfer the filling to your pie dish while you prepare the topping.

Preheat the oven to 200C (400F). Boil the potatoes in salted water, drain and leave for 5 minutes. Add warm milk, butter, minced garlic and mustard and mash well. Taste and season with salt and pepper. Combine the egg yolks and sour cream and stir into the mash.

Spoon the mash over the sausages in your pie dish and swirl the surface with the back of your spoon. Add grated nutmeg and Parmesan and place your pie dish on a rimmed tray (to catch any spills). Bake for 35-40 minutes or until the mash is golden and the filling is bubbling at the edges of the pie.

Cool slightly before serving with some green beans, wilted spinach or your favourite vegetables. Pair with a rich red wine or beer.

Recipe Notes

If you don’t want to use red wine in the gravy then you can simple use more beef stock.
Make this a Vegetarian Sausage pie using veggie sausages. I like the Linda McCartney Red Wine and Rosemary vegetarian sausages.
This Sausage Pie is easy to prepare in advance, assemble, cool and store in the fridge until ready to bake.
Reserve the egg whites to make Chocolate Macarons, Black Forest Pavlova or Meringue Nests.

HAVE YOU MADE MY SAUSAGE PIE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!