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Sausage and Mash Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Just what you want on a cold wet day

Just what you want on a cold wet day

Ingredients

Serves: 6

Metric Cups
  • 12 sausages
  • 115 grams unsalted butter
  • 2 large onions
  • 175 grams bacon lardons
  • 225 grams kale
  • 2 tablespoons water
  • 1⅓ kilograms potatoes (King Edward or Maris Piper, peeled and finely sliced)
  • 2 tablespoons fresh thyme (leaves)
  • 450 millilitres double cream
  • 300 millilitres beef stock (fresh)
  • 2 bay leaves
  • 2 egg yolks
  • salt
  • black pepper (ground)
  • garlic bread (to serve)
  • 12 sausages
  • 4 ounces unsalted butter
  • 2 large onions
  • 6 ounces bacon lardons
  • 8 ounces kale
  • 2 tablespoons water
  • 2⅞ pounds potatoes (King Edward or Maris Piper, peeled and finely sliced)
  • 2 tablespoons fresh thyme (leaves)
  • 15⅘ fluid ounce heavy cream
  • 10½ fluid ounce beef broth (fresh)
  • 2 bay leaves
  • 2 egg yolks
  • salt
  • black pepper (ground)
  • garlic bread (to serve)

Method

Sausage and Mash Pie is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170°C/gas 3.
  • Heat a non-stick frying pan on the hob. Add sausages and fry gently until just browned. Remove from the pan and slice each sausage on the diagonal, lengthways, into three.
  • Meanwhile heat a large frying pan. Add the 55g of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
  • Add the bacon lardons to the frying pan and cook for 3 - 4 minutes until golden and crispy.
  • Add the Cavalo Nero with the water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
  • Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme . Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt , freshly ground pepper and thyme . Spoon over the cooked Cavalo Nero and bacon. Top with another layer of potato slices and season again with salt , freshly ground pepper and thyme . Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt , freshly ground pepper and thyme .
  • Pour the cream and stock into a pan and add the bay leaves . Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine.
  • Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil.
  • Place the dish on a baking sheet. Place in the oven and cook for 1 hour 30 minutes. Remove the foil from the dish and increase the oven temperature to 200°C/gas 6 and cook for a further 15 minutes or until the top is golden.
  • Serve immediately with garlic bread.
  • Preheat the oven to 170°C/gas 3.
  • Heat a non-stick frying pan on the hob. Add sausages and fry gently until just browned. Remove from the pan and slice each sausage on the diagonal, lengthways, into three.
  • Meanwhile heat a large frying pan. Add the 55g of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
  • Add the bacon lardons to the frying pan and cook for 3 - 4 minutes until golden and crispy.
  • Add the Cavalo Nero with the water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
  • Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme . Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt , freshly ground pepper and thyme . Spoon over the cooked Cavalo Nero and bacon. Top with another layer of potato slices and season again with salt , freshly ground pepper and thyme . Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt , freshly ground pepper and thyme .
  • Pour the cream and stock into a pan and add the bay leaves . Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine.
  • Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil.
  • Place the dish on a baking sheet. Place in the oven and cook for 1 hour 30 minutes. Remove the foil from the dish and increase the oven temperature to 200°C/gas 6 and cook for a further 15 minutes or until the top is golden.
  • Serve immediately with garlic bread.
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