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.
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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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
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.
