Sausage & Spring Mash Pie
This hearty sausage and potato hotpot is the ultimate comfort food dish, perfect for a cozy family meal or a casual dinner with friends. Tender pork sausages, caramelized shallots, and carrots are simmered in a rich red wine gravy, then topped with creamy mashed potatoes and a touch of mustard for extra flavor. Baked until golden and bubbly, this dish is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 1.5kg potato , cut into large chunks
- ¼-½ Savoy cabbage , shredded
- 100ml milk
- 50g butter
- 1 tbsp Dijon mustard or wholegrain mustard (optional)
- 2 tsp vegetable oil
- 16 good-quality pork sausages
- 10 shallots , peeled and halved if large
- 4 carrots , thickly sliced
- 2-3 thyme sprigs, plus extra to serve
- 2 x 250g packs mushroom , halved or quartered
- 400ml full-bodied red wine
- 300ml beef stock
- 2 tbsp caramelised red onions (we like English Provender Company Lazy red onions)
Instructions
- Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.
- While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.
- Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
- Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 539 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.84 milligram of sodium
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