Sausage, carrots and potato cooked in a creamy mustard sauce and topped with golden puff pastry. This creamy sausage and mustard pie is a lovely, warming, winter comfort food dinner.
Course Dinner
Cuisine British
Keyword Autumn food, pie, pot pie, Sausages, winter food
6large pork sausageschopped into bitesize chunks (about 400g/14oz)
1onionpeeled and chopped
2carrotspeeled and chopped
¼tspsalt
½tspblack pepper
3clovesgarlicpeeled and minced
1tbspplain (all-purpose) flour
600ml(2.5 cups) chicken stock
1heaped tbsp wholegrain mustard
2medium potatoespeeled and chopped into bitesize pieces (about 400g/14oz altogether)* see note 1
80ml(¼ cup + 1 tbsp) double (heavy) cream
2x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
1small egglightly whisked
Instructions
Heat the oil in a wide, shallow, oven-proof casserole dish *see note 2, over a medium-high heat.
1 tbsp oil
Add the chopped sausage and fry for about 5 minutes, stirring regularly, until the sausage is lightly browned (it doesn’t have to be cooked through at this point). Remove from the pan and place on a plate.
6 large pork sausages
Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.
1 onion, 2 carrots
Add in the salt, pepper, and garlic and stir together.
¼ tsp salt, ½ tsp black pepper, 3 cloves garlic
Add the flour, then stir to coat the vegetables.
1 tbsp plain (all-purpose) flour
Pour in the chicken stock and add the wholegrain mustard.
Add the potatoes and stir together, then bring to the boil and simmer for 10 minutes, until the potatoes are just starting to soften at the edges.
2 medium potatoes
Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).
After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.
80 ml (¼ cup + 1 tbsp) double (heavy) cream
Carefully top the casserole dish with the puff pastry. I use two rolls of puff pastry that I squash together. This leaves a bit of a seam down the centre of the pie, but I think that’s fine, since it’s quite a rustic pie.
2 x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
Cut off any really large bits of overhanging pastry, then roll the rest of the overhanging pastry up and back into the pan, to make a rough crust.
If you like, you can make a bit of a pastry decoration out of the pastry offcuts (I make a few simple leaves) and place on top of the pie.
Pierce the pastry a few times with a sharp knife, to allow steam to escape.
Brush the top of the pie all over with the whisked egg (you won’t need all of it).
1 small egg
Place the pie in the oven and cook for 20 minutes, until the pastry is golden.
Remove from the oven and serve.
Notes
*note 1 - PotatoesI use floury potatoes (such as Maris Pipers, King Edwards or Rooster), but you can use waxy potatoes if you prefer a firmer texture.*note 2 - Type of panIf you don’t have a wide, shallow, oven-proof casserole pan, you can make the filling in a large frying pan, then transfer to an oven-proof pie dish, before topping with the pastry and baking.Can I make it ahead?Yes, you can do this in a couple of ways:Method 1: Making the pie filling ahead of time
Make the pie filling ahead of time, but fry the sausages for a 5 minutes longer, so they're cooked through.
Then cool, cover and refrigerate the pie filling for up to a day.
When you're ready to bake the pie, take the pie filling out of the refrigerator and place in a pie dish. Cover with the pastry and egg wash and bake the pie for 35-40 minutes, until piping hot throughout. You may need to cover the pie for the last 5-10 minutes of baking with foil, if it's starting to look too brown.
We need to bake it for longer if making ahead, as the pie filling is starting off cold.Method 2: Making the whole pie ahead of time, without baking
Make the pie filling ahead of time, but fry the sausages for a 5 minutes longer, so they're cooked through.
Then cool, the filling and top with the pastry.
Cover and refrigerate the pie for up to a day.
When you're ready to bake the pie, take out of the refrigerator, brush with the egg wash and bake for 35-40 minutes, until piping hot throughout. You may need to cover the pie for the last 5-10 minutes of baking with foil, if it's starting to look too brown.
We need to bake it for longer if making ahead, as the pie filling is starting off cold.Method 3: Making the whole pie ahead of time, with baking
You can make the whole pie and bake it, then cool, cover and refrigerate for up to 2 days.
When ready to reheat the pie, take out of the refrigerator 30 minutes before baking, to take the chill off the pie.
Then reheat in the oven at 200c/400f (fan), covered with foil, for 35-40 minutes, until piping hot throughout.
*Note* Making the pie ahead and reheating will mean the pie won't be as creamy you're essentially cooking the pie twice - so the vegetables will absorb much more of the sauce. It will still taste good, just not as creamy.FreezingYou can make the whole pie (without cooking the pastry) or the filling ahead, as per method 1 or 2 above, then cover and freeze. Defrost in the refrigerator overnight, then cook as per the reheating instructions above. Ingredient swaps
Change the pork sausage for your favourite type of sausage
Top with shortcrust pastry, instead of puff pastry if you prefer (same cooking instructions)
Add extra vegetables - peas and sweetcorn work well
Swap the potatoes for sweet potatoes
Nutritional information is approximate, per serving, based on this recipe serving 6 people.