This delicious Jamie Oliver Sausage and Apple Pie by Jamie Oliver is an easy, hearty meal perfect for family dinners. Creamy mashed potatoes create a comforting crust, while savory sausages, sweet apples, and leeks form a flavorful filling. It’s quick to prepare, wonderfully flexible—swap Cumberland for veggie sausages—and finished with crispy, golden edges everyone will love.
Ingredients Needed
- 1.2 kg (2.6 lbs) potatoes
- 6 higher-welfare Cumberland or veggie sausages
- Olive oil
- 2 large leeks
- 2 eating apples
- ½ bunch (10 g / 0.35 oz) fresh thyme
- 4 tbsp plain (all-purpose) flour
- 600 ml (2½ cups) semi-skimmed (2%) milk
- 3 tsp English mustard
How To Make Sausage And Apple Pie
- Preheat: Preheat oven to 200°C/400°F/gas 6.
- Cook Potatoes: Peel potatoes, chop into chunks, and boil in salted water for 15 minutes until tender. Drain, mash with half the flour, season, and set aside to cool slightly.
- Brown Sausages: In a large non-stick pan over medium heat, brown sausages (add 1 tbsp olive oil if veggie). Once golden, set aside on a plate.
- Cook Filling: Trim and slice leeks (1 cm), peel, core and chop apples (1 cm). Add leeks, apples, most of the thyme, a splash of water, salt, and pepper to the pan. Cover, cook 20 minutes, stirring occasionally.
- Prepare Mash Base: Grease a 20 x 28 cm (8 x 11 inches) baking dish. Press two-thirds of mash into dish base and sides evenly.
- Make Sauce: Stir remaining flour into leek mixture. Gradually stir in milk and mustard. Simmer for 5 minutes until creamy.
- Assemble Pie: Slice sausages (1 cm) and stir most into sauce with juices. Spoon filling into mash-lined dish. Press remaining mash onto greaseproof paper, flip onto pie, remove paper, trim edges, and seal with a fork.
- Bake: Poke reserved sausage slices into the top, brush with 1 tbsp oil. Bake for 40 minutes until golden, adding remaining thyme for the final 5 minutes.
Recipe Tips
- Potato Mash: Let potatoes cool slightly before forming the crust—this makes shaping easier and stops the mash from crumbling.
- Avoid Soggy Filling: Always cook leeks and apples until tender, letting excess water evaporate to keep the pie filling creamy, not watery.
- Creamy Sauce: Add milk gradually, stirring constantly, to avoid lumps and ensure a silky-smooth sauce.
- Perfect Crust Seal: Firmly crimp pie edges with a fork; a good seal stops filling from bubbling out during baking.
- Golden Finish: Brush the mash topping lightly and evenly with olive oil for a crisp, golden crust.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sausage and Apple Pie cool to room temperature. Cover tightly or store in an airtight container, then refrigerate for up to 3 days.
- Freeze: Let the pie cool completely, wrap tightly in cling film or foil, and freeze for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Place the pie in an oven-safe dish, cover loosely with foil, and heat at 180°C/350°F for about 25 minutes or until hot.
Nutrition Facts
Serving Size: 1 serving (¼ of pie)
- Calories: 644
- Total Fat: 21.6g
- Saturated Fat: 7.8g
- Total Carbohydrate: 86.8g
- Dietary Fiber: 7.8g
- Sugars: 18.6g
- Protein: 29.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Thai Green Curry Aubergine
- Jamie Oliver Aubergine Cannelloni
- Jamie Oliver Aubergine Pasta Bake
- Jamie Oliver Baked Aubergine
Jamie Oliver Sausage And Apple Pie
Description
This delicious Jamie Oliver Sausage and Apple Pie by Jamie Oliver is an easy, hearty meal perfect for family dinners. Creamy mashed potatoes create a comforting crust, while savory sausages, sweet apples, and leeks form a flavorful filling. It’s quick to prepare, wonderfully flexible—swap Cumberland for veggie sausages—and finished with crispy, golden edges everyone will love.
Ingredients
Instructions
- Preheat: Preheat oven to 200°C/400°F/gas 6.
- Cook Potatoes: Peel potatoes, chop into chunks, and boil in salted water for 15 minutes until tender. Drain, mash with half the flour, season, and set aside to cool slightly.
- Brown Sausages: In a large non-stick pan over medium heat, brown sausages (add 1 tbsp olive oil if veggie). Once golden, set aside on a plate.
- Cook Filling: Trim and slice leeks (1 cm), peel, core and chop apples (1 cm). Add leeks, apples, most of the thyme, a splash of water, salt, and pepper to the pan. Cover, cook 20 minutes, stirring occasionally.
- Prepare Mash Base: Grease a 20 x 28 cm (8 x 11 inches) baking dish. Press two-thirds of mash into dish base and sides evenly.
- Make Sauce: Stir remaining flour into leek mixture. Gradually stir in milk and mustard. Simmer for 5 minutes until creamy.
- Assemble Pie: Slice sausages (1 cm) and stir most into sauce with juices. Spoon filling into mash-lined dish. Press remaining mash onto greaseproof paper, flip onto pie, remove paper, trim edges, and seal with a fork.
- Bake: Poke reserved sausage slices into the top, brush with 1 tbsp oil. Bake for 40 minutes until golden, adding remaining thyme for the final 5 minutes.
Notes
- Potato Mash: Let potatoes cool slightly before forming the crust—this makes shaping easier and stops the mash from crumbling.
- Avoid Soggy Filling: Always cook leeks and apples until tender, letting excess water evaporate to keep the pie filling creamy, not watery.
- Creamy Sauce: Add milk gradually, stirring constantly, to avoid lumps and ensure a silky-smooth sauce.
- Perfect Crust Seal: Firmly crimp pie edges with a fork; a good seal stops filling from bubbling out during baking.
- Golden Finish: Brush the mash topping lightly and evenly with olive oil for a crisp, golden crust.
Jamie Oliver Sausage And Apple Pie