Sausage & Mash Pie

Ingredients

• 8 pieces Good Quality Pork Sausages (about 500 g total, sliced 1 cm for filling, keep one whole for topping)
• 1 medium Red Apple (peeled, cored and cubed)
• 1 medium Green Apple (peeled, cored and cubed)
• 2 large Leeks (white and light green parts only, sliced to match apple size)
• 2 tablespoons Olive Oil (for browning sausages and greasing tray)
• 3 tablespoons All-Purpose Flour (2 tbsp for potatoes, 1 tbsp for sauce, plus extra for sealing)
• 600 ml Whole Milk (organic if possible, added gradually to sauce)
• 3 teaspoons English Mustard (adds bold flavor without heat)
• 2 tablespoons Unsalted Butter (optional, folded into mashed potatoes for richness)
• to taste Salt (season potatoes and leeks)
• to taste Black Pepper (season potatoes and leeks)
• 1 sheet Greaseproof Paper (lined on baking tray for easy removal)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and let it heat while you prepare the ingredients.

   Time: PT5M

   Temperature: 200°C

2. Brown the Sausages

   Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the sausages and cook, turning occasionally, until they are golden all around (about 8 minutes).

   Time: PT8M

   Temperature: medium heat

3. Remove Sausages & Add Leeks

   Transfer the browned sausages to a plate. Add the sliced leeks to the same pan, sprinkle with a pinch of salt and pepper, splash a little water, cover and reduce to medium heat. Cook for 20 minutes until leeks are tender and buttery.

   Time: PT20M

   Temperature: medium heat

4. Prepare Apples

   While the leeks cook, peel, core and cube the red and green apples into roughly 1‑cm pieces.

   Time: PT5M

5. Caramelise Apples with Sausages

   Add the apple cubes to the leeks and return the browned sausages (whole) to the pan. Cook for another 5 minutes until the apples start to colour and soften.

   Time: PT5M

   Temperature: medium heat

6. Make the Mustard‑Flour Base

   Stir in 3 tsp English mustard and 1 tbsp flour, cooking for 1 minute to form a roux. Gradually whisk in the 600 ml whole milk, stirring constantly to avoid lumps. Simmer for 5 minutes until the sauce thickens.

   Time: PT7M

   Temperature: medium heat

7. Slice Sausages for Filling

   Remove one whole sausage for the topping. Slice the remaining sausages into 1 cm rounds and stir them into the sauce. Let the mixture simmer for 5 minutes so the flavours meld.

   Time: PT5M

   Temperature: medium heat

8. Boil Potatoes

   Place 1.2 kg Maris Piper potatoes (peeled and quartered) in a saucepan, cover with cold water and bring to a boil. Cook until fork‑tender (about 15 minutes), then drain.

   Time: PT15M

   Temperature: boiling

9. Mash & Strengthen Potatoes

   Return the drained potatoes to the pot. Mash with a potato masher, add 2 tbsp flour, 2 tbsp butter, salt and pepper, mixing until smooth and slightly sticky. Divide the mash: 2/3 for the base/sides and 1/3 for the top crust.

   Time: PT10M

10. Line & Oil the Tray

    Line the baking tray with greaseproof paper and brush a thin layer of olive oil over the paper.

    Time: PT2M

11. Create Potato Base

    Press the 2/3 portion of mashed potatoes into the tray, spreading it to about 1 cm thickness, covering the bottom and up the sides to form a crust.

    Time: PT5M

12. Add Filling

    Spoon the leeks‑apple‑sausage sauce over the potato base, spreading evenly.

    Time: PT3M

13. Top with Remaining Sausage & Potato Crust

    Place the whole reserved sausage on top, then cover with the remaining 1/3 mashed potato. Smooth the surface and brush lightly with oil.

    Time: PT5M

14. Bake the Pie

    Bake in the pre‑heated oven for 40 minutes at 200°C. For an extra crisp bottom, place the tray on the lowest rack. About 5 minutes before the end, switch the oven to grill (or move to top rack) to crisp the top edge.

    Time: PT40M

    Temperature: 200°C

15. Rest & Serve

    Remove the pie from the oven, let it rest for 5 minutes, then cut into wedges. Serve with peas or greens and an extra dollop of English mustard if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

58 g

Fat

32 g

Fiber

5 g