Live well. Eat well.

Sausage and Cheesy Mash Pie

1h20m | Serves 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!

This recipe was created by Create Cook Share, click here to visit her page or click here to download the recipe.

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