Our sausage mash bake is comforting and perfect for prepping ahead or freezing in portions for future dinners.
With only four steps in the method, this is the ultimate weeknight dinner for any busy family. We’ve used pork sausages but you can swap for chicken sausages to lower the calories or even use veggie ones for a meat-free dinner. You can save time and use some readymade mashed potatoes but making them from scratch is more cost effective.
- 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
- 50g butter
- 50ml whole milk
- small bunch chives, finely chopped
- small bunch spring onions, sliced
- ½ tbsp olive oil
- 8 traditional, herby pork sausages – eg approx 450g Cumberland
- 2 white onions, peeled and sliced
- 1 tbsp balsamic vinegar
- 1 tbsp redcurrant jelly
- 100ml red wine
- 400ml chicken stock
- 2½ tsp cornflour dissolved in 1tbsp cold water
- 6 sprigs thyme, leaves
- 150g frozen peas
- Boil the potatoes until tender. Drain and steam dry for a couple of minutes then mash with the butter and milk. Stir through the chives and spring onions.
- Heat the oven to 180C (160C fan, Gas 4). Heat the oil in a pan and fry the sausages until brown all over. Cut into chunks and put in a 1.5-litre ovenproof dish.
- For the gravy, fry the onion for 6-8 mins, add vinegar, redcurrant jelly and wine, and bring to the boil. Add the stock and simmer for 2-3 mins. Stir in the cornflour and sprinkle with ½ the thyme leaves.
- Pour the gravy over the sausages. Scatter over the peas and top with the mash. Scatter with remaining thyme and bake for 20-25 mins.
Top tip for making our sausage mash bake
If you are using veggie sausages, make sure you use a vegetable stock for the gravy too.
Can I prepare the sausage mash bake ahead?
The pie can be assembled the day before you want to cook it. If preparing ahead, it’s important to make sure the sausages are cooked through and not just browned on the outside.
Build the pie as instructed and allow to cool before covering with clingfilm and storing in the fridge. You may need to add an extra five minutes to the cook time to ensure it is piping hot.
How do you freeze this sausage mash bake?
Assemble the pie as instructed in the prep ahead guidance above. It’s best to assemble the pie into containers for individual portions as it’s easier to store in the freezer this way.
It also means you can defrost single portions at a time which is great for nights when you’re only cooking for one. Allow the pie to cool completely before wrapping tightly with clingfilm. Defrost overnight in the fridge then cook as instructed for 20-25 minutes at 180C.
What can I add to my sausage mash bake?
Try bulking the filling out with some drained butter beans or sliced mushrooms. We’d recommend frying the mushrooms until they release their water. Do this in the same pan you browned the sausages in to save washing up.
You could add a spoonful of mustard to the mash or top it with a handful of grated cheese. Grill for a couple of minutes at the end of cooking to achieve a bubbling, crispy topping.
“Sausages, mash and gravy is one of my favourite and most comforting meals. To give this recipe a slightly healthier twist, I would use carrot and swede for the mash topping and use chicken sausages which are high in protein and lower in saturated fat versus pork sausages.”
For super smooth mashed potatoes with no lumps we recommend using a potato ricer such as this one from VonShef.
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Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
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