Sausage pie was made for winter, and vice versa. Treat yourself to a warm night in front of the fire with this cosy winter sausage pie. Serve with some seasonal veggies for a compete meal.
12 people made this
700g potatoes, peeled and diced
2 tablespoons salted butter
50ml single cream
1 tablespoon chopped fresh chives
salt and pepper, to taste
900g quality sausages, sliced thickly
1 onion, sliced
450g carrots, sliced thinly
6 sticks celery, sliced thinly
3 large chopped tomatoes
1 tablespoon chopped fresh parsley
1 (400g) tin baked beans
2 tablespoons Gruyere cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a large saucepan of boiling salted water, cook the potatoes until tender. Remove from the heat, drain and mash with the butter, cream and chives. Season well and set aside.
In a frying pan over a medium heat, warm the oil then add the sausage and cook until no longer pink in the centre. Add the onion, carrot and celery and cook and stir for 5 to 7 minutes until the onion is soft. Add the tomatoes, parsley and baked beans and warm through. Transfer the mixture to a baking dish then top with mashed potato and sprinkle with the cheese.
Bake in the preheated oven for 20 to 30 minutes until the top is golden brown and the filling is piping hot. Remove from the oven and serve.