Ultimate Sausage and Mash Pie (Print version)
Creamy mashed potatoes over rich onion gravy and browned sausages, baked until golden. A hearty British-inspired dinner.
# Ingredients:
For the gravy and sausages
01 -
8 thick pork sausages (about 1.5 lb / 680 g)
02 -
2 large yellow onions, thinly sliced
03 -
2 tablespoons vegetable oil
04 -
1 tablespoon all-purpose flour
05 -
2 cups (480 ml) beef stock
06 -
1 tablespoon Worcestershire sauce
07 -
4 sprigs fresh thyme
08 -
Salt and black pepper
For the mash topping
09 -
2.5 lb (1.1 kg) Russet or Yukon Gold potatoes, peeled and quartered
10 -
4 tablespoons unsalted butter
11 -
1/2 cup (120 ml) heavy cream
12 -
1/2 cup (60 g) grated sharp cheddar (optional)
13 -
Salt and white pepper
# Instructions:
01 -
Heat the oil in a large skillet over medium-high heat. Add the sausages and sear for 3-4 minutes, turning occasionally, until browned all over. They do not need to be cooked through. Remove to a plate.
02 -
Reduce the heat to medium-low. Add the onions to the same skillet and cook for 15-20 minutes, stirring often, until deep golden and very soft. Stir in the flour and cook for 1 minute. Pour in the beef stock and Worcestershire sauce, add the thyme, and simmer for 10 minutes until the gravy is thick enough to coat the back of a spoon. Season with salt and pepper.
03 -
Boil the potatoes in a large pot of well-salted water for 15-18 minutes until completely tender. Drain thoroughly and let them steam dry in the colander for 1 minute. Return to the pot and mash with the warm butter and cream until smooth. Season with salt and white pepper. Fold in the cheddar if using.
04 -
Spoon the onion gravy into a 9x13 inch baking dish. Arrange the browned sausages on top in a single layer. Spread the mashed potatoes evenly over the sausages, then use a fork to rough up the surface into ridges.
05 -
Bake uncovered at 400 degrees F (200 degrees C) for 20-25 minutes until the potato peaks are golden brown and the gravy is bubbling at the edges. Let rest for 5 minutes before serving.
# Good to know:
01 -
Best served straight from the oven while the potato topping is crisp.
02 -
If the gravy seems too thick after resting, loosen it with a splash of warm stock.