Jamie Oliver Sausage And Mash Pie

There’s something magical about tucking into a golden, bubbling pie on a chilly evening, and this Jamie Oliver Sausage And Mash Pie really delivers. With its creamy, fluffy mashed potatoes, savory sausages, and a subtly sweet apple and leek filling, it’s a comforting classic with a clever twist. I made this for a weekend dinner, expecting it to be good—but it turned out to be one of those recipes everyone asked for seconds of. (inspired by Jamie Oliver)

Ingredients Needed

For the Mash & Base

• 2.6 pounds (1.2kg) potatoes
• 4 tablespoons plain flour
• Sea salt and black pepper

For the Filling

• 6 Cumberland or veggie sausages
• 2 large leeks
• 2 eating apples
• 10 grams (½ a bunch) fresh thyme
• 2.5 cups (600ml) semi-skimmed milk
• 3 teaspoons English mustard

For the Topping

• 1 tablespoon olive oil

How To Make Jamie Oliver Sausage And Mash Pie

Prep the Oven and Potatoes:
Start by preheating your oven to 200ºC (400ºF). Meanwhile, peel and chop your potatoes into chunks. Pop them into boiling salted water and cook for about 15 minutes or until fork-tender.

Brown the Sausages:
While the spuds are boiling, get your sausages golden in a large non-stick pan. Turn them regularly to get that even, mouth-watering color. If you’re using veggie sausages, a little olive oil will stop them from sticking.

Prep the Leeks and Apples:
Trim the leeks, slice them finely after washing, and do the same with the apples—peeling, coring, and chopping into bite-sized chunks.

Make the Filling:
Once your sausages are browned, set them aside. In the same pan, cook down the leeks, apples, and most of the thyme with a splash of water and a pinch of salt and pepper. Cover and let them soften for about 20 minutes, stirring now and then.

Mash and Line the Dish:
Drain the potatoes and mash them up with half the flour, seasoning generously. Lightly oil your baking dish, then press two-thirds of the mash into the base and sides to form a shell.

Assemble the Pie:
Back to the filling—stir in the rest of the flour, then gradually add the milk and mustard. Let it simmer for five minutes until it thickens. Slice the sausages and stir most into the creamy leek mixture. Pour this into your mash-lined dish.

Top and Bake:
Spread the rest of the mash onto a sheet of greaseproof paper, flip it on top of your pie, peel off the paper, and crimp the edges. Poke in the remaining sausage slices, brush with olive oil, and bake for 40 minutes. Scatter on the leftover thyme in the last 5 minutes.

Why I Love This Recipe

I first made this on a Sunday evening when everyone was after something warm and satisfying. It’s a total crowd-pleaser—rich and creamy, yet balanced with the tang of mustard and sweetness from the apples. What really got me was how easy it is to pull together using things I already had in the kitchen. This dish is going straight into my regular winter rotation.

Recipe Tips

• No Cumberland sausages? Use any high-quality pork or plant-based sausage.
• Cheesy mash: Stir in grated cheddar for extra richness.
• Vegan version: Swap in plant milk, veggie sausages, and dairy-free butter.
• Need a shortcut? Use pre-made mash and just line the dish and top with it.
• Crispier topping? Finish under the grill for 2-3 minutes.

How To Store This Jamie Oliver Sausage And Mash Pie

At Room Temperature

Cool leftovers no more than 2 hours before refrigerating.

In the Fridge

Store in an airtight container for up to 3 days. Reheat until piping hot.

In the Freezer

Wrap tightly with foil and freeze for up to 2 months. Thaw overnight before reheating.

Reheating

Oven: Cover with foil and bake at 180ºC (350ºF) for 20–25 mins.
Microwave: Slice and heat on high for 2–3 mins with a lid or cover.

Nutrition Facts (per serving)

• Calories: 644
• Carbs: 87.8g
• Protein: 29.4g
• Fat: 21.6g
• Sugar: 18.6g
• Fibre: 7.8g
• Sodium: ~680mg

Let’s Answer a Few Questions! (FAQs)

Can I prep this ahead of time?
Totally! Assemble the pie, cover, and refrigerate a day in advance. Just bake when ready.

What apples work best?
Go for eating apples like Braeburn or Gala. They keep their shape and add a gentle sweetness.

Can I use sweet potatoes instead of regular?
Yes, though it’ll be softer and sweeter—still delicious!

Is it kid-friendly?
Very! Just skip the mustard or reduce it if your little ones aren’t fans.

Can I freeze it in portions?
Absolutely. Slice and wrap each portion for easy lunches or dinners.

Try More Recipes:

• Jamie Oliver Cheese And Potato Pie
• Jamie Oliver Chicken And Chorizo Pie
• Jamie Oliver Steak And Mushroom Pie