Sausage & mash pie
This sausage & mash pie is the perfect winter warmer. Ready in under an hour, budget-friendly, and loved by the whole family.
Equipment
Ingredients
- 2 tbsp oil
- 6 pork sausages
- 2 large leeks finely diced
- 4 garlic cloves chopped
- 1 tbsp thyme
- 200 g frozen peas
- Sauce:
- 50 g butter
- 50 g plain flour
- 800 ml warm milk
- 1 tbsp Dijon mustard
- Salt & pepper
- Mash:
- 1.2 kg potatoes peeled and chopped 1.5in pieces
- 100 g butter melted
- 3 egg yolks
- Salt & white pepper
Instructions
- Mash: Cook the potatoes in simmering salted water until tender. Mash well, then mix in butter, egg yolks, salt and pepper. Keep warm and set aside.
- While the potatoes cook, heat oil in a large (ovenproof) pot. Brown sausages all over, remove and cut into chunks.
- Add the leeks to the pot, cover and cook for 5 minutes. Stir, season lightly, then cook until soft. Add garlic and thyme, then butter. Stir in flour and cook gently for a few minutes this makes the roux. Gradually add warm milk, stirring to a smooth sauce. Mix in mustard if using.
- Stir the chopped sausages and peas into the sauce. Top with mash and make a design with a fork.
- Finish: If the sauce and mash is hot: grill until golden.
- If the sauce and mash is not hot: bake at 180°C fan for 30 minutes, then grill the top until golden.
- Best eaten fresh on day.
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