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Sausage pie on plate.
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Sausage Pie

Sausage Pie with Shortcrust Pastry is the ultimate comfort food! Tasty, warming, and packed with flavour. The perfect autumn dinner.
Course Dinner
Cuisine British
Keyword easy recipes, pie, sausage recipes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 Portions
Calories 567kcal
Author Donna

Ingredients

  • Cooking Spray
  • 8 Pork Sausages Roughly Chopped
  • 1 Red Onion Finely Diced
  • 1 Teaspoon Garlic Puree
  • 3 Large Carrots Peeled and Roughly Chopped
  • 1 Tablespoon Wholegrain Mustard
  • 1 Tablespoon Plain Flour Plus Extra to Dust
  • 2 Large White Potatoes Peeled and Chopped into 1-2cm Chunks
  • 500 ml Chicken Stock
  • 100 ml Crème Fraiche
  • 320 g Readymade Shortcrust Pastry
  • 1 Egg Beaten
  • Butter or Margarine to Grease the Tin.

Instructions

  • Mist a large, non-stick, flameproof dish or pan with cooking spray and warm over medium heat on the hob.
  • Add the sausages and cook for a few minutes until they are starting to brown, stirring often.
  • Use a slotted spoon to scoop out the sausages and leave them in a bowl for later.
  • Add the onions to the pan and fry for 5 minutes until starting to soften, stirring often.
  • Stir in the garlic.
  • Add the carrots and return the sausages. Stir together well.
  • Stir in the mustard and a good tablespoon of flour.
  • Pour in the stock and bring to a simmer.
  • Simmer for 10 minutes, stirring often, being sure to scrape the bottom of the pan.
  • Add the crème fraiche and potatoes and stir well.
  • Simmer for 10-15 minutes, stirring often.
  • Remove from the heat and leave to one side to cool.
  • Liberally grease your tin or dish with butter and preheat the oven to 180 degrees C (fan-assisted).
  • 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.
  • Place the larger pastry square into the tin and press gently into the bottom and sides, leaving a little hanging over.
  • Spoon in the cooled pie filling, filling to the top if possible.
  • Cover gently with the other square of pastry.
  • Press the edges and the overhang together by firmly pinching around the edges of the tin with your fingers.
  • Trim away any excess.
  • Beat an egg in a small bowl.
  • Use a pastry brush to brush the beaten egg liberally onto the top of the pie.
  • Use a knife to stab two holes into the middle of the pastry.
  • Place into the preheated oven and cook for 30 minutes until golden brown.
  • Remove from the oven and rest for a few minutes before serving.

Notes

  • I cook my filling in my large cast-iron dish and then bake my pie in an 8-inch square cake tin. Any deep pie dish or cake tin and non-stick flameproof pan will do.
  • Use 2 cloves fresh garlic if you prefer.
  • If some of the sausage meat escapes the casing, don’t worry. If any sticks to the bottom, add a little stock after removing the sausages. Give it a good scrape before adding the onions. Don’t worry about scooping the bits out. They’ll just add to the flavour.
  • When you add the potatoes, add a little water to cover them if needed.
  • Read the post above for more tips and advice.