A comforting yet easy mash-topped pie that's perfect for a midweek dinner. If you don’t have a casserole dish, cook the filling in a deep frying pan then transfer to an ovenproof serving dish before topping with mash and popping in the oven.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
690
Ingredients
75g
butter
6
pork sausages, roughly chopped
2
leeks, sliced
2
carrots, roughly chopped
2
celery sticks, roughly chopped
3Tbsp.
onion gravy granules
200g
frozen peas
500g
floury potatoes, peeled and roughly chopped
2Tbsp.
wholegrain mustard
Directions
Step 1Melt 25g butter in a medium casserole dish over medium-high heat. Add the sausage pieces, leeks, carrots and celery and cook for 10-15min, stirring occasionally, until the sausages are golden and cooked through.
Step 2Stir in the gravy granules, 300ml water and plenty of seasoning. Bring to the boil and simmer for 2min, stirring until the sauce thickens. Remove from heat and stir in the peas.
Step 3Meanwhile, make the mash. Put the potatoes into a large pan and cover well with cold water. Bring to the boil over high heat, then turn down heat and simmer for 10-15min, or until the potatoes are tender. Drain, reserving a cupful of the starchy cooking water. Leave the potatoes to steam dry for 5min.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the empty pan and mash until smooth. Mix in the remaining butter, plenty of seasoning and a small splash of the reserved cooking water (add more if mash is dry). Stir in the mustard and check the seasoning.
Step 5Top the sausage mixture with the mash. Cook in the oven for 25min, or until golden and bubbling. Serve with a crisp green salad, if you like.
GET AHEAD Assemble the pie up to 1 day ahead. Cool completely, then cover and chill. Complete recipe to serve, cooking for an extra few minutes if needed, until piping hot.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
