Sausage and Potato Pie
Dive into hearty comfort food with this deliciously satisfying Sausage and Potato Pie—a perfect blend of savory sausage, creamy mashed potatoes, and flaky shortcrust pastry. This recipe brings together simple, wholesome ingredients like sautéed onion, garlic, and herbs to create a rich, flavorful filling, complemented by the sweetness of peas and the warmth of thyme. Topped with buttery mashed potatoes and encased in golden pastry, this pie is both cozy and indulgent. With just 30 minutes of prep, this dish is ideal for family dinners or a comforting weekend treat. Serve it with a crisp green salad or steamed vegetables for a complete, crowd-pleasing meal. Perfect for lovers of easy savory pies, this recipe is a must-try for your dinner table!
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Recipe Information
Ingredients
- 500 grams Sausages
- 600 grams Potatoes
- 1 large Onion
- 2 cloves Garlic Cloves
- 50 grams Butter
- 100 milliliters Milk
- 25 grams Plain Flour
- 200 milliliters Chicken or Vegetable Stock
- 100 grams Frozen Peas
- 1 teaspoon Dried Thyme
- 10 grams Fresh Parsley
- 375 grams Shortcrust Pastry
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preheat the oven to 200°C (180°C fan) or 400°F.
Peel the potatoes, chop them into chunks, and boil in salted water for 15-20 minutes until tender. Drain and mash with 25 grams of butter and the milk. Set aside.
While the potatoes cook, slit the skins of the sausages and remove the meat. Heat a pan over medium heat and brown the sausage meat, breaking it up into small pieces. Add the chopped onion and minced garlic, and cook until softened.
Stir in the flour and cook for 1-2 minutes. Gradually add the chicken or vegetable stock, stirring continuously. Simmer for 5 minutes until the mixture thickens.
Stir in the peas, dried thyme, and freshly chopped parsley. Season with 0.5 teaspoons of salt and black pepper. Remove the pan from the heat.
Roll out the shortcrust pastry on a floured surface to fit your pie dish. Line the bottom of the dish with half of the pastry, trimming any excess.
Spread the sausage mixture into the pie dish, then top with the mashed potatoes, spreading it evenly.
Roll out the remaining pastry and place it over the potatoes. Seal the edges by pressing with a fork and trim any excess pastry. Cut a few small slits in the top to allow steam to escape.
Beat the egg and brush it over the pastry for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes or until the pastry is golden brown and crisp.
Let the pie cool for 5 minutes, then serve warm with a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
