Sausage and Onion Mash Pie

• portions: 4-6
• temps actif: 1hr 30m
• temps total: 1hr 30m

Ingrédients

Sausage & Gravy

• 28oz / 800g Pork Sausages (approx 12)

• 3 cups / 750ml Beef Stock

• 1/2 cup / 125ml Red Wine (see notes)

• 14oz / 400g Onion peeled & sliced into strips (weight of onions BEFORE peeled. 14oz/400g is approx 2 large onions or 4 small/medium)

• 4 tbsp Plain Flour

• 3 tbsp Butter

• 2 tbsp Worcestershire Sauce

• 1/4 - 1/2 tsp Dried Thyme

• Salt & Black Pepper, to taste

• Olive Oil, as needed

Mashed Potato

• 4 ⅖ / 2kg White Potatoes, peeled & diced into chunks (i.e Maris Pipers)

• 1 ½ cups / 150g Cheddar, grated

• 1/2 cup / 125ml Milk or Cream

• 4 tbsp Butter

• 1 heaped tbsp Dijon Mustard (can reduce slightly if you're not keen on mustard)

• Salt & Black Pepper to taste

Instructions

1. Add potato chunks to a large pot of cold water with 2 tsp salt and bring to a boil. Once boiling, cook for around 10mins until knife tender, then drain in a colander. Let them sit and steam for 5 or so mins before mashing, just to allow some moisture to escape.

2. Mash the potatoes with butter and milk. Stir in the cheese and mustard then generously season, mashing a little more if needed (I typically end up with 3/4 tsp salt & 1/4 tsp pepper, but work to taste).

3. Meanwhile, at the same time, in a large pan over medium heat add a drizzle of oil and add the sausages. Fry until browned all over and cooked all the way through. Remove from pan and leave the fat. Diagonally slice the sausages into chunks of 4 when ready.

4. Add the onions to the leftover sausage fat and fry until they begin to soften and pick up colour. Lower heat slightly and gently caramelize until golden, stirring occasionally so they don't stick to the pan (15mins or so). Season with salt and pepper.

5. Melt in 3 tbsp butter and bring the heat back up to medium. Stir in 4 tbsp flour until a paste forms. Pour in the red wine and stir until the paste reforms. Gradually add in the beef stock, stirring as you go to ensure no lumps form.

6. Add Worcestershire sauce, thyme and salt & pepper to taste. Allow to simmer for 15mins until it's nice and thick, then stir through the sliced sausages. Pour into a 20x30 baking dish and allow to rest for 5-10mins so a 'skin' forms over top.

7. Dollop by dollop add the mash on top of the