Alright, let’s talk comfort food. Imagine a dish that wraps you in a warm, savory hug. That’s Jamie Oliver’s Sausage and Mash Pie. It’s classic British fare with a bit of flair-rich sausages, creamy mashed potatoes, caramelized onions, all baked into a golden, bubbling pie. Not your usual pie with pastry; instead, mashed potatoes become the crowning glory. It’s hearty, cozy and hits every savory note you want on a chilly evening.
This pie takes the humble bangers and mash and turns it into a showstopper. Think shepherd’s pie vibes but with juicy sausages instead of mince and a layer of tangy mustardy mash on top. Jamie adds his signature twist with Worcestershire sauce, herbs and sometimes apple or leeks for an extra bit of sweetness and depth. It’s indulgent but not over the top.
Jamie Oliver Sausage And Mash Pie Recipe
Ingredients Needed
Let’s break it down. You’ll need good, solid basics and a couple of pantry staples to make this pie sing.
For The Filling
- 6 high-quality sausages (Cumberland or Lincolnshire work great)
- 2 onions, thinly sliced
- 1 tablespoon plain flour
- 1-2 teaspoons English mustard
- A dash of Worcestershire sauce
- Fresh thyme leaves (or dried if you’re stuck)
- Olive oil
- Optional: A splash of stock or ale to loosen the filling
For The Mash
- 1.2 kg potatoes, peeled and chopped (Maris Piper or King Edward are great)
- A knob of butter
- A splash of milk or cream
- Salt and pepper to taste
- Optional: A bit of grated cheese for the topping or some Dijon mixed in for zing
This isn’t a fussy dish. It’s all about building layers of flavor, not chasing perfection. If you’ve got half a leek or some leftover greens-toss them in.
Equipment Needed
Nothing fancy here. Just your kitchen staples:
- Large frying pan or skillet
- Large saucepan (for boiling potatoes)
- Ovenproof dish (ceramic or enamel works beautifully)
- Colander (for draining potatoes)
- Potato masher or ricer
- Wooden spoon or spatula
- Chopping board and sharp knife
You don’t need any gadgets. If you’ve got a good oven and a decent pan, you’re ready.
How To Make Jamie Oliver’s Sausage And Mash Pie
This dish is all about patience and layering. No rushing. Let’s walk through it.
1. Start With The Mash
Boil your chopped potatoes in salted water until fork-tender-about 15 minutes. Drain them well and let them steam-dry (this keeps the mash fluffy). Mash with butter, milk or cream, salt and a bit of mustard if you’re feeling bold. Set aside.
2. Cook The Sausages
In a large pan with a splash of olive oil, brown the sausages all over. They don’t have to be cooked through. just nicely golden. Remove and set aside.
3. Caramelize The Onions
Use the same pan. don’t clean it. That leftover sausage fat? Flavor gold. Add the onions and cook low and slow. About 15-20 minutes until they’re soft and golden. Stir occasionally.
4. Build The Filling
Sprinkle in the flour. Stir to coat the onions. this will thicken the sauce later. Add Worcestershire sauce, mustard, thyme and a splash of stock or ale. Nestle the sausages back into the pan and simmer for a few minutes. You want the sauce glossy and thick, not runny.
5. Assemble The Pie
Pour the sausage mixture into your baking dish. Spoon the mash over the top, spreading gently so you don’t mix it in. Fluff the surface with a fork to get those crispy peaks. Sprinkle with cheese if you’re using it.
6. Bake
Into a hot oven-about 200°C (390°F)-for 25 to 30 minutes. You want bubbling edges and a golden top.
What I Learnt
A few key things hit me while making this:
- Onion patience pays off. Rushing the onions means you miss that sweet, sticky magic.
- Good sausages matter. Budget sausages turn to mush. Splurge a little and the payoff is big.
- Mash can make or break it. Lumpy mash? Sad pie. Take your time. Season well.
- The mustard is not optional. It adds depth and contrast to all that richness. Even if you think you don’t like mustard-trust the process.
Also, don’t skip resting the pie for five minutes before serving. It settles everything and makes it easier to slice.
Recipe Tweaks For Jamie Oliver’s Sausage And Mash Pie
Jamie’s original recipe is a cozy classic. Creamy mash on top, rich sausage and onion gravy below. But let’s be honest. sometimes you want to play with the rules a little. Here’s how you can level it up or make it your own.
1. The Sausages:
Jamie usually goes with good-quality pork sausages but don’t stop there. Try Cumberland for a peppery kick or mix things up with spicy Italian sausages. Want something leaner? Chicken sausages work well. Going plant-based? Toss in your favorite veggie sausages. they soak up flavor just as beautifully.
2. The Mash:
Standard mash is great but there’s room for fun. Mix in some wholegrain mustard for zing or a handful of mature cheddar for a sharp, creamy richness. Feeling rustic? Keep the skins on your potatoes. Want to go low-carb? Try a 50/50 mash with cauliflower.
3. The Gravy Base:
Jamie’s onion gravy is comforting but if you want more depth, deglaze the pan with a splash of red wine or dark ale before adding the stock. You could also stir in a spoonful of Marmite or Worcestershire sauce for a savory punch. A touch of smoked paprika can give it a warming edge, too.
4. Bonus Layers:
Feeling adventurous? Add a layer of sautéed leeks, spinach or caramelized mushrooms between the sausages and mash. They add texture and earthiness, not to mention a nice color contrast when you cut in.
5. Crusty Top Finish:
Want extra crunch on top? Sprinkle breadcrumbs mixed with a bit of melted butter and grated cheese over the mash before baking. It’ll form a golden, crispy topping that’s totally addictive.
Storage Tips For Leftovers
Got leftovers? Perfect. This pie might be even better the next day.
1. Fridge:
Let the pie cool completely before covering it. Store it in an airtight container or wrap the dish tightly with foil. It’ll keep well in the fridge for up to 3 days.
2. Freezer:
This dish freezes like a dream. Divide it into portions, wrap tightly with cling film, then foil and freeze for up to 2 months. Label and date it. because no one remembers what that mystery container is after a few weeks.
3. Reheating:
If it’s frozen, let it thaw overnight in the fridge. Then reheat in a 180°C (350°F) oven for about 20-25 minutes until piping hot. For quicker reheats, use the microwave but the oven gives you back that crispy top. Add a splash of stock or a pat of butter before reheating to prevent it from drying out.
Pro tip: If you’re reheating just one slice, pop it under the grill for a couple of minutes after microwaving. That golden top comes back to life.
What To Eat With Jamie Oliver’s Sausage And Mash Pie?
This pie is hearty on its own but let’s be real. some sides make it shine even brighter.
1. Green Veggies:
Balance out the richness with something fresh. Think steamed green beans, broccoli or kale with lemon juice and a bit of olive oil. A quick sautéed garlic spinach? Perfect.
2. A Sharp Salad:
The creamy mash and gravy beg for something with bite. A crispy apple and fennel salad or a simple rocket salad with balsamic vinaigrette brings freshness and crunch.
3. Pickles or Chutneys:
A spoonful of onion chutney or some pickled red cabbage cuts through the richness beautifully. They bring acidity and sweetness that play so well with sausages.
4. Bread (if you dare):
If you’re all in on the comfort food theme, a chunk of crusty sourdough or a Yorkshire pudding on the side to mop up that gravy wouldn’t hurt.
5. A Pint or a Cider:
Not a side but worth mentioning. this dish pairs brilliantly with a cold pint of ale or a dry cider. The earthy bitterness or crisp sweetness ties the whole meal together.
FAQs
What Type Of Sausages Should I Use For Jamie Oliver’s Sausage And Mash Pie?
Jamie recommends using good-quality pork sausages, ideally with a bit of herby flavor for added depth.
Can I Make Jamie Oliver’s Sausage And Mash Pie Ahead Of Time?
Yes! You can prepare the pie ahead and store it in the fridge. Just bake it when you’re ready to serve.
How Do I Get The Mash Extra Creamy For The Pie?
For creamy mash, use floury potatoes like Maris Piper, add plenty of butter, and a splash of milk or cream for richness.
