3 sausages, pre-cooked then sliced
2 small/medium potatoes, peeled and quartered
12oz (340g) shortcrust pastry
1 onion, finely sliced
1 tablespoon of chopped fresh thyme
200ml of beef stock
3 knobs of butter
1 tablespoon of plain flour
A few splashes of milk
preparation 10 mins • you cook for 22 mins •
Watch a 30 second preview of my cook-along video below
Nothing says British more than sausage and mash. It's one of our nation's traditional favourites, and what could be better than to put it in a pie! Shortcrust pastry filled with mash and sausage pieces, and a generous helping of onion gravy oozing out. It's a pie lovers dream. This is a three part recipe. In part one, we roll out the pastry and start cooking the potatoes and onions. In part two, we fill the pies and cook them. In part three, we turn out the pies and serve.
Large saucepan of salted boiling water for the potatoes
Medium saucepan for the onions
2 x 10 cm ramekins or pie dishes
Spoons to stir
Before you start, have the potatoes and onions ready. Have the pastry out, ready to be rolled. Put a large pan of salted boiling water on the hob. Put your medium saucepan on the hob on a medium heat, add a teaspoon of oil and a knob of butter. Now click here!
Before you start, preheat your oven to 190c, drain the potatoes and turn the heat off the onions. Have your cooked chopped sausages ready, along with the milk, stock and the remaning butter. Now click here!
Before you start remove the pies from the oven and leave to stand for 10 minutes. Now click here!