Sausage Pie

Sausage Pie with Shortcrust Pastry is the ultimate comfort food! Tasty, warming, and packed with flavour. The perfect autumn dinner.

When I think sausage pie, I typically think sausage and mash pie, or even sausage roll or pork pie, and not a proper old-fashioned sausage pie with golden pastry and a big dollop of mushy peas on the side.

I have, however, been in a super pie phase lately. I’m putting everything in pastry!

This sausage shortcrust pastry pie is flavoured with a simple and delicious creamy mustard sauce and packed with carrots and potatoes. 

It’s easy, delicious, and super comforting. 

Why I Love Sausage Pie

I love this sausage pie recipe because:

• Cheating with readymade pastry means it’s a super simple family meal.
• It’s an easy sausage pie recipe, with most of the flavour coming from the mustard and the sausages themselves. 
• It’s got potatoes and carrots, so you don’t need sides if you don’t want them. 
• You can easily change things up with different pastries and veggies. 
• Pie is the perfect midweek autumn/winter dinner. Most pies are big family favourites. 
• Sausage pie is a little different and not something you see too often. 
• There’s no red wine, as you often find in pie recipes. 
• You can use any deep, ovenproof baking dish. I typically use a square cake tin when I make sausage pie recipes. 

Ingredients For Sausage Pie

Cooking Spray – Or Olive Oil.

Pork Sausages 

Red Onion 

Garlic Puree – You can use fresh garlic instead. But Puree is amazing and saves so much time!

Carrots 

Wholegrain Mustard

Plain Flour 

White Potatoes – Any kind is fine, really. 

Chicken Stock

Crème Fraiche – You can use a splash of cream instead if you prefer. 

Readymade Shortcrust Pastry – I use Jus Roll, or even ready rolled, which just needs rolling out a little more to fit my tin. 

Egg

Butter or Margarine – This is just to grease the tin or pie dish. 

You’ll Also Need

I use a sharp knife and chopping board to prepare my ingredients. 

A large cast iron dish to cook my pie filling.

A spatula and metal spoon.

And an 8-inch square cake tin. 

You can use any similarly sized tin or pie dish and any large non-stick flameproof pan or dish. A large frying pan is fine. 

How to Make Sausage Pie – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Mist a large, non-stick, flameproof dish or pan with cooking spray and warm over medium heat on the hob. 

I use a cast iron Dutch Oven, but a large frying pan will do. 

Step Two

Add the sausages and cook for a few minutes until they start to brown, stirring often. 

Step Three

Use a slotted spoon to scoop out the sausages and leave them in a bowl for later. 

If any sausage meat has escaped and stuck to the bottom of the pan, pour in a splash of stock and scrape with your spatula. Don’t worry about removing the bits before adding the onions. They’ll just add to the flavour.

Step Four

Add the onions to the pan and fry for 5 minutes until starting to soften, stirring often. 

Step Five

Stir in the garlic.

Step Six

Add the carrots and return the sausages. Stir together well. 

Step Seven

Stir in the mustard and a good tablespoon of flour. 

Step Eight

Pour in the stock and bring to a simmer. Put a lid on to speed this up, but remove when it’s reached a steady simmer. 

Step Nine

Simmer for 10 minutes, stirring often, being sure to scrape the bottom of the pan. 

Step Ten

Add the crème fraiche and potatoes and stir well. 

Add a cup of water or more stock if drying out. 

Step Eleven

Simmer for 10-15 minutes, stirring often.

Step Twelve 

Remove from the heat and leave to one side to cool. 

Step Thirteen

Liberally grease your tin or dish with butter and preheat the oven to 180 degrees C (fan-assisted).

Step Fourteen

On a lightly floured surface, roll out the pastry into two squares. One should be big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be big enough to cover the top.

Step Fifteen

Place the larger pastry square into the tin and press gently into the bottom and sides, leaving a little hanging over. 

If you tear any, just patch it together with a bit of the overhang. Damp fingers can make this easier. 

Step Sixteen

Spoon in the cooled pie filling, filling to the top if possible. 

Your filing doesn’t have to be stone cold but should be as close to room temperature as you have time for and shouldn’t be too hot to touch.

Step Seventeen

Cover gently with the other square of pastry.

Step Eighteen

Press the edges and the overhang together by firmly pinching around the edges of the tin with your fingers.

If any bits are short, tear some from elsewhere or stretch and pinch into place again.

Step Nineteen

Trim away any excess.

Step Twenty

Beat an egg in a small bowl.

Some pre-rolled pastries have already been egg-washed, so you can skip this step. Check the packet. 

Step Twenty-One

Use a pastry brush to brush the beaten egg liberally onto the top of the pie.

Step Twenty-Two

Use a knife to stab two holes into the middle of the pastry. 

Step Twenty-Three

Place into the preheated oven and cook for 30 minutes until golden brown.

Step Twenty-Four

Remove from the oven and rest for a few minutes before serving.

Top Tips

Those instructions are fairly comprehensive, but my top tips for the perfect sausage pie are:

• Fill your pie as much as you can. Add the sausages, potatoes, and veggies, then spoon in the sauce. Discard any you don’t need. 
• Let the filling cool for as long as you can before adding to the pastry. 
• Grease your tin liberally. It will make it easier to remove the pie. 
• Don’t be too fussy about the pastry. If it rips, patch it. 
• Let the pie stand for a few minutes (up to 10) before you serve it. 
• Your sauce should be a thick gravy. Simmer for longer if needed, or add more water or stock. 
• Simmer for 10 minutes once you’ve added the potatoes. They don’t need to be fully cooked, but they should be starting to soften. You don’t need to parboil them before this step. 

What to Serve with Sausage Pie

I pretty much always serve any pie (even when it doesn’t really work) with mushy peas. 

You could also serve this sausage and mustard pie with roasted root veg or a simple steamed veg selection. 

There are potatoes in the pie, so you don’t need to serve it with mash or anything heavy. 

A little chicken gravy would be lovely, but it’s a fairly saucy pie, so it’s not essential. 

Variations

There are a few little changes that you can make to this sausage pie with shortcrust pastry. 

Pastry

Firstly, you could make your own pastry. I never make pastry because you can buy a readymade, or even ready rolled, block cheaply, and it’s easy to use.

But if you want to make pastry, there’s a great recipe here. 

I use shortcrust pastry, both under and over my pie, but a sausage pie puff pastry top would be good too, and you can just add a pastry lid if you don’t want pastry bottom and sides.

Vegetables

Another variation to this simple sausage pie recipe is the veg. I love carrots in a pie. They cook well, are nice and chunky, go with everything, and who doesn’t love a carrot?

But you can leave them out or try different veggies if you want to.

Potatoes

I don’t always put potatoes in a pie. If I had lots of beef and the pie was already fairly packed, I wouldn’t bother and would instead serve with chips or mash.

But eight sausages isn’t that much food, so the potatoes bulk the pie out. 

You could double the sausages if you prefer, but I think a sausage and potato pie is yummy.

Leftovers

Leftover pie can be kept and reheated the next day. I wouldn’t keep it longer than two days. 

If there’s not much left, serve with extra veggies. 

To reheat, place on a heatproof or microwave-safe tray/dish and warm in the microwave or oven until the sausages are piping hot. How long this will take will depend on how much you’ve got left and how you reheat it, but check a piece of sausage from the middle. 

If you’ve got pilling that won’t fit in a pie, keep it in an airtight tub and serve on its own or with crusty bread to mop up the sauce. 

Storage

Store leftover pie or pie filling in an airtight tub in the fridge. 

You can freeze leftover pie or filling, as long as the sausages weren’t frozen and were in date before cooking. Keep in an airtight tub for up to two months and thaw fully in the fridge before reheating. 

FAQ

Other Recipes 

If you like this recipe for sausage pie, you might also want to try these pie recipes:

• Chicken and Chorizo Pie
• Leftover Gammon Pie
• Leftover Roast Beef Pie
• Shepherd’s Pie with Leftover Lamb
• Cottage Pie with Leftover Beef
• Leftover Lamb, Mint and Potato Pie
• Sausage and Mash Pie
• Haggis Cottage Pie
• Fish Pie
• Leftover Turkey and Mushroom Pie

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