Sausage & mash pies

Contains pork – recipe is for non-Muslims only
Cheesy mashed potato and plump bangers are both family favourites – serve in individual pies to save fighting over portions

  • Prep:35 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 728
  • fat 44g
  • saturates 19g
  • carbs 56g
  • sugars 10g
  • fibre 6g
  • protein 27g
  • salt 3.1g


  • 1kg potato, cut into even chunks
  • 25g butter
  • 4 tbsp milk
  • 85g Red Leicester or cheddar, finely diced
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 8 large meaty pork & leek sausage, removed from their skins
  • 175ml chicken stock
  • 2 tomato, each cut into 6 wedges
  • veg of your choice or baked beans, to serve


  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.

  2. Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins.

  3. Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child’s favourite veg or baked beans.

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