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
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