Sausage Pie

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Sausage Pie with Shortcrust Pastry is the pinnacle of comfort food! Flavorful, comforting, and brimming with taste. An ideal autumn meal.

When I envision sausage pie, I generally think of sausage and mash pie, or possibly sausage roll or pork pie, rather than a classic old-fashioned sausage pie with golden pastry and a generous scoop of mushy peas alongside.

I have, nevertheless, been in a significant pie phase recently. I’m encasing everything in pastry!

This sausage shortcrust pastry pie is seasoned with a simple and delightful creamy mustard sauce and loaded with carrots and potatoes.

It’s straightforward, tasty, and incredibly comforting.

Reasons I Adore Sausage Pie

I cherish this sausage pie recipe because:

• Using pre-made pastry makes it a super easy family meal.
• It’s a simple sausage pie recipe, with most of the taste deriving from the mustard and the sausages themselves.
• It includes potatoes and carrots, so you don’t require sides if you choose not to.
• You can effortlessly alter things with various pastries and vegetables.
• Pie is the ultimate midweek autumn/winter dinner. Most pies are big household favorites.
• Sausage pie is slightly different and not something you encounter very often.
• There’s no red wine, commonly found in pie recipes.
• You may use any deep, oven-safe baking dish. I usually employ a square cake tin when preparing sausage pie recipes.

Components for Sausage Pie

Cooking Spray– Or Olive Oil.

Pork Sausages

Red Onion

Garlic Puree– You can substitute fresh garlic. However, puree is fantastic and saves a great deal of time!

Carrots

Wholegrain Mustard

Plain Flour

White Potatoes– Any type is perfectly acceptable.

Chicken Stock

Crème Fraiche– If preferred, you can use a splash of cream instead.

Pre-made Shortcrust Pastry– I use Jus Roll, or even readymade, which simply requires rolling out a little more to fit my tin.

Egg

Butter or Margarine– This is solely for greasing the tin or pie dish.

You Will Also Require

I utilize a sharp knife and chopping board to prep my ingredients.

A sizable cast iron dish to cook my pie filling.

A spatula and metallic spoon.

And an 8-inch square cake tin.

You can utilize any similarly sized tin or pie dish, as well as any large non-stick flameproof skillet or dish. A large frying pan will suffice.

How to Prepare Sausage Pie – Step-by-Step Directions

Complete, easy-to-follow directions and measurements are available in the recipe card at the end of this post.

Step One

Spray a sizable, non-stick, heatproof dish or skillet with cooking spray and heat it on medium on the stovetop.

I prefer a cast iron Dutch Oven, although a large skillet would suffice.

Step Two

Include the sausages and sauté for a few minutes until they begin to brown, stirring frequently.

Step Three

Utilize a slotted spoon to remove the sausages and set them aside in a bowl for later use.

If any sausage bits have adhered to the bottom of the pan, add a splash of stock and scrape with your spatula. There is no need to eliminate those bits prior to adding the onions; they’ll enhance the flavor.

Step Four

Incorporate the onions into the pan and sauté for 5 minutes until they begin to soften, stirring regularly.

Step Five

Mix in the garlic.

Step Six

Add the carrots and reintroduce the sausages. Stir everything together thoroughly.

Step Seven

Mix in the mustard along with a generous tablespoon of flour.

Step Eight

Pour in the stock and bring to a gentle boil. Cover with a lid to expedite the process, but remove it once it reaches a steady simmer.

Step Nine

Simmer for 10 minutes, stirring often and ensuring to scrape the bottom of the pan.

Step Ten

Incorporate the crème fraiche and potatoes, mixing well.

Add a cup of water or additional stock if it appears to be drying out.

Step Eleven

Simmer for 10-15 minutes, stirring frequently.

Step Twelve

Take off the heat and set aside to cool.

Step Thirteen

Generously butter your tin or dish and preheat the oven to 180 degrees C (fan-assisted).

Step Fourteen

On a lightly floured surface, roll out the pastry into two squares. One should be large enough to line the base and sides of the tin with some overhang, while the other should be adequate to cover the top.

Step Fifteen

Place the larger pastry square into the tin and gently press it into the base and sides, leaving some overhanging.

If any part tears, simply patch it up with a piece of the overhanging pastry. Damp fingers can facilitate this process.

Step Sixteen

Spoon the cooled pie filling into the base, filling it to the top if possible.

The filling doesn’t need to be completely cold but should be close to room temperature, and it shouldn’t be too hot to touch.

Step Seventeen

Gently cover it with the other square of pastry.

Step Eighteen

Firmly pinch the edges and the overhang together by squeezing around the edges of the tin with your fingers.

If any parts are short, tear some from elsewhere or stretch and pinch them into position again.

Step Nineteen

Trim away any surplus.

Step Twenty

In a small bowl, beat an egg.

Some pre-rolled pastries are already egg-washed, so you can skip this step. Check the packaging.

Step Twenty-One

Utilize a pastry brush to apply the beaten egg generously onto the pie’s surface.

Step Twenty-Two

With a knife, create two holes in the center of the pastry.

Step Twenty-Three

Insert into the preheated oven and bake for 30 minutes until it achieves a golden brown hue.

Step Twenty-Four

Take out from the oven and let it rest for a few minutes before serving.

Top Tips

These instructions are quite thorough, but my best advice for the ultimate sausage pie is:

• Stuff your pie as much as you can. Add the sausages, potatoes, and vegetables, and then spoon in the sauce. Discard any excess.
• Allow the filling to cool for as long as possible before integrating it into the pastry.
• Generously grease your tin. This will make it easier to take out the pie.
• Don’t be overly concerned about the pastry. If it tears, just patch it up.
• Let the pie rest for a few minutes (up to 10) before serving it.
• Your sauce should be a thick gravy. Simmer for longer if necessary, or add more water or stock.
• Simmer for 10 minutes after adding the potatoes. They don’t need to be completely cooked, but they should be starting to soften. You don’t have to parboil them before this step.

What to Serve with Sausage Pie

I typically serve any pie (even when it doesn’t quite work) with mushy peas.

You could also accompany this sausage and mustard pie with roasted root vegetables or a simple steamed vegetable assortment.

Since there are potatoes in the pie, you don’t need to serve it with mash or anything substantial.

A bit of chicken gravy would be delightful, though it’s a rather saucy pie, so it’s not necessary.

Variations

There are a few small modifications that you can apply to this sausage pie using shortcrust pastry.

Pastry

Firstly, you might consider making your own pastry. I don’t typically make pastry because you can find a pre-made, or even ready-rolled, block inexpensively, and it’s easy to use.

Nonetheless, if you wish to make pastry, there’s a great recipe here.

I employ shortcrust pastry for both the base and top of my pie, but a puff pastry top would work well too, and you could simply add a pastry lid if you prefer not to use pastry for the bottom and sides.

Vegetables

Another modification to this straightforward sausage pie recipe is the vegetables. I adore carrots in a pie. They cook well, are nicely chunky, pair with everything, and who can resist a carrot?

However, you can omit them or experiment with various vegetables if you wish.

Potatoes

I don’t always add potatoes to a pie. If I had an abundance of beef and the pie was already quite full, I wouldn’t bother and would rather accompany it with chips or mash.

But eight sausages isn’t a large quantity of food, so the potatoes fill out the pie.

You might double the sausages if that’s your preference, but I believe a sausage and potato pie is delicious.

Leftovers

Leftover pie can be stored and reheated the following day. I wouldn’t keep it for more than two days.

If there’s not much remaining, serve with additional vegetables.

To reheat, position on a microwave-safe or heat-resilient tray/dish and warm in the microwave or oven until the sausages are steaming hot. The duration will depend on how much is leftover and your reheating method, but check a sausage from the center.

If you have filling that won’t fit in a pie, store it in an airtight container and serve it alone or with crusty bread to soak up the sauce.

Storage

Preserve leftover pie or pie filling in an airtight container in the refrigerator.

You can freeze leftover pie or filling, provided the sausages weren’t previously frozen and were within date prior to cooking. Keep in an airtight container for up to two months and fully thaw in the fridge before reheating.

FAQ

Other Recipes

If you enjoy this sausage pie recipe, you might also want to explore these pie recipes:

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