Jamie Oliver Sausage And Apple Pie

If you’re looking for the ultimate cozy dinner, Jamie Oliver Sausage And Apple Pie is it. This dish brings together sweet apples, hearty leeks, and golden sausages in a creamy, comforting mash crust. It’s the kind of recipe that feels indulgent but is surprisingly simple to make. I made it on a rainy Sunday, and the smell alone had the whole house buzzing. (inspired by Jamie Oliver)

Ingredients Needed

For the Mash Crust:

• 1.2 kg (2.6 lbs) potatoes
• 4 tbsp plain (all-purpose) flour
• Salt and pepper to taste

For the Filling:

• 6 higher-welfare Cumberland or veggie sausages
• 2 large leeks
• 2 eating apples
• ½ bunch (10 g / 0.35 oz) fresh thyme
• 600 ml (2½ cups) semi-skimmed (2%) milk
• 3 tsp English mustard
• 1 tbsp olive oil (plus extra for brushing)

How To Make Jamie Oliver Sausage And Apple Pie

Cook the Potatoes:

Start by peeling and chopping the potatoes into chunks. Boil them in salted water for about 15 minutes, or until they’re fork-tender. Drain and mash them with half of the flour, seasoning well. Let the mash cool down slightly—it’ll be easier to shape later.

Brown the Sausages:

In a large non-stick pan over medium heat, brown your sausages. If you’re using veggie sausages, add about a tablespoon of olive oil to help them along. Once they’re nicely golden, remove them from the pan and set them aside.

Prepare the Filling:

Trim and slice the leeks into 1 cm rounds, and peel, core, and dice the apples to the same size. Add them to the pan with most of the thyme, a splash of water, and a good pinch of salt and pepper. Cover and let it cook gently for 20 minutes, stirring occasionally until everything’s soft and fragrant.

Create the Mash Crust Base:

Grease a 20 x 28 cm (8 x 11 inches) baking dish. Press two-thirds of the mashed potato into the base and up the sides of the dish, forming a nice sturdy crust.

Make the Creamy Sauce:

Sprinkle the remaining flour over the leek and apple mixture. Gradually pour in the milk while stirring to avoid any lumps. Stir in the mustard, and let it simmer for about 5 minutes until it becomes thick and creamy.

Assemble the Pie:

Slice the sausages into 1 cm pieces and stir most of them into the creamy sauce, including any juices. Spoon the mixture into the mash-lined dish. Press the remaining mash onto a piece of greaseproof paper, flip it over the top of the pie, and carefully peel away the paper. Trim the edges and use a fork to seal it all the way around.

Bake to Perfection:

Poke the reserved sausage slices into the top of the pie. Brush the top with a little olive oil for that crispy finish. Bake at 200°C/400°F/gas 6 for 40 minutes. Sprinkle the remaining thyme over the pie in the last 5 minutes for a lovely aromatic finish.

Why I Love This Recipe

The first time I made this Jamie Oliver Sausage And Apple Pie, it felt like I was giving my family a hug through dinner. The sweetness from the apples and the herby punch of the thyme are magic with the savory sausage. Plus, using mash as a crust? Genius. Everyone had seconds—and then fought over the leftovers!

Recipe Tips

• Let the mash cool before pressing it into the dish—it’s easier to handle and holds its shape better.
• Cook the leeks and apples down well to keep the filling from going soggy.
• Go slow with the milk when making the sauce to keep things smooth and creamy.
• Crimp the edges of the mash top with a fork to seal the pie and prevent leaks.
• Brush the mash topping lightly with olive oil to get that golden, crisp crust.

How To Store This Jamie Oliver Sausage And Apple Pie

At Room Temperature

Let it cool slightly after baking but don’t leave it out for more than 2 hours. After that, pop it in the fridge.

In the Fridge

Cover the pie tightly or transfer to an airtight container. It’ll keep well for up to 3 days.

In the Freezer

Let the pie cool completely, then wrap it tightly in cling film or foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place the pie in an oven-safe dish, loosely cover with foil, and bake at 180°C/350°F for about 25 minutes or until piping hot.

Nutrition Facts (per serving)

• Calories: 644
• Carbs: 86.8g
• Protein: 29.4g
• Fat: 21.6g
• Sugar: 18.6g
• Fibre: 7.8g
• Sodium: Approx. 700mg

Let’s Answer a Few Questions!

Can I use chicken sausages instead of Cumberland?
Totally! Just make sure they’re cooked through before slicing and adding to the filling.

What can I use instead of leeks?
Spring onions or finely sliced onions work well in a pinch—just soften them thoroughly.

Can I make it ahead?
Yes! You can assemble the pie earlier in the day and pop it in the fridge until you’re ready to bake.

Is this recipe kid-friendly?
Absolutely—it’s mild, creamy, and comforting. Most kids love the sausage and apple combo.

Can I make it dairy-free?
Sure thing. Use plant-based milk and a dairy-free mash (think olive oil instead of butter) for a great alternative.

Try More Recipes:

• Jamie Oliver Thai Green Curry Aubergine
• Jamie Oliver Aubergine Cannelloni
• Jamie Oliver Aubergine Pasta Bake
• Jamie Oliver Baked Aubergine