Live well. Eat well.

Sausage and Cheesy Mash Pie

1h20m | 6


Sausage and Gravy:

  • 2 packets, Peppercorn Extra Lean Beef Sausages (900g)
  • 2 large onions, sliced
  • 2 cups, frozen peas
  • 3 cups, beef stock
  • 4 tablespoons, Worcestershire sauce, gluten free
  • 3 tablespoons, plain all-flour, gluten free
  • 2 tablespoons, butter
  • 1 tablespoons, olive oil
  • 1 teaspoons, thyme
  • Salt and pepper

Mashed Potato:

  • 2 kg, white potatoes
  • 2 tablespoons, butter, dairy free option, at room temperature
  • 1/2 cup, milk of choice, at room temperature
  • 2 cups, grated chedder cheese
  • 1 tablespoon, olive oil
  • Sea salt and pepper

1 – Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning the, until all sides are golden. Remove from the pan.

2 – Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next, add in the Worcestershire sauce, peas, thyme, beef stock, sea salt and pepper and bring to a boil and simmer for 2 minutes.

3 – Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, and add them to the pan and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish.

4 – Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring to boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes, until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes.

5 – Prepare the mash: Pour the milk and the butter to the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash.

5 – Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a pre-heated oven at 200°C fan forced for 30 minutes. Once cooked, allow sitting for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. Enjoy!


« Back

Give us your feedback about this recipe