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Sausage & Irish mash pie

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Blanch the sausages in simmering water until they float. Then drain well and slice.
  • At the same time, cook the potatoes until almost tender in lightly salted, boiling water, adding the cabbage and spring onions towards the end to just wilt. Drain well and return to the pot.
  • Then add the milk, cream, seasonings and butter. Stir well with a wooden spoon and gently cook to heat through, mashing as you do so.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the carrots, mushrooms and sliced sausages until coloured, regularly stirring. Then add the red wine, stock, caramelised onions, seasonings and thyme. Toss well and reduce the sauce quite heavily.
  • Transfer the sausages and vegies to a gratin dish (or casserole), leaving the liquid behind.
  • Cook the sauce for about 10-15 mins, reducing to a glaze. Then pour the sauce over the sausages and vegies, and spoon the mash over the top. Cook in the oven for about 30 mins until brown around the edges.
  • Serve with good crusty bread on the side and a simple salad, if you like.

Ingredients

  • 6-8 sausages
  • 4 large potatoes, peeled & cut into chunks
  • sea salt & freshly ground pepper
  • ¼ savoy cabbage, shredded
  • 2-3 spring (green) onions, finely sliced
  • a good splash of milk
  • a good splash of cream
  • a good dollop of butter
  • olive oil
  • 2 medium carrots, cut into chunks & blanched
  • 8 medium-large button mushrooms, halved
  • ½ cup red wine
  • ½ cup beef stock
  • 2 heaped tbsp caramelised onions
  • 2 fresh thyme sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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