Sausage and mash bake recipe

CLICK TO RATE
(2601 ratings)

Sausage and mash is already one of our favourite meals, but this takes it up a notch by baking them together into a pie. Don't expect there to be in leftovers.

Sausage and mash bake
(Image credit: TI Media Limited)
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time25 mins
Total Time45 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories788 Kcal39%
Sugar12.2 g14%
Fat46 g66%
Saturated Fat18.5 g93%
Salt2.32 g
Protein30.4 g61%
Carbohydrates61.2 g24%
Salt2.32 g

Most of the ingredients in this sausage and mash bake recipe can be kept in your store cupboard or freezer, making it a cheap and convenient family favourite.

Topped with a creamy whipped mashed potato layer, this bake is the ultimate in comfort food. This sausage and mash bake is made with herby pork sausages in a rich tomato sauce, with thyme, spring onions and chives. We love this combination of flavours, but this recipe will work just as well if you substitute the herby pork with chicken or veggie sausages. Once cooked, smother with grated cheese and pop under the grill for an extra golden and crisp finish.

Ingredients

  • 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
  • 8 traditional, herby pork sausages – eg approx 450g Cumberland
  • small bunch chives, finely chopped
  • small bunch spring onions, sliced
  • 2 white onions, peeled and sliced
  • 6 sprigs thyme, leaves
  • 50g butter
  • 50ml whole milk
  • ½ tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp redcurrant jelly
  • 100ml red wine
  • 400ml chicken stock
  • 2½ tsp cornflour dissolved in 1tbsp cold water 
  • 150g frozen peas

WEIGHT CONVERTER

grams
to
cups

Method

  1. Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.
  2. Heat the oven to 180°C/350ºF/Gas 4. Heat the oil in a pan and fry the sausages for 3-4 mins until brown. Cut into chunks and put in a 1.5-litre ovenproof dish.
  3. 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.
  4. 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 sausage and mash bake

If you are swapping the pork sausages for vegetarian sausages - make sure the gravy is veggie-friendly too.

You might also like...

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.