Sausage And Mash Stargazey Pie

It’s sausages and mash, but in a delicious pie.

Done in 2 hours



What you'll need:

1 tbsp butter

2onions, sliced thin

1 tspsea salt

1 tbspplain flour

200mlred wine

200mlchicken stock

to tastesea salt

to tasteblack pepper

8 large, peeled and boiled until tenderpotatoes


100mldouble cream

1 tbspwhole mustard

1 sheetpuff pastry

1, beatenegg

A little like the famous cornish stargazy pie, but instead of mackerel, it's got bloody sausages staring up to the heavens. This is the perfect sausage and mash recipe, in a pie.


Preheat the oven to 180°C. Begin with the gravy. Heat a frying pan and add the butter along with the onions. Cook until softened then add the sea salt and flour. Stir through flour, then pour in the wine and the stock gradually, constantly stirring, until you have a smooth sauce. Check the seasoning and set aside.

On to the mash! Press the potatoes through a ricer or mash them until smooth, then fold through the cream, butter and season to taste.

Spread the mash in a deep baking dish. Roll out the pastry, cut 15 holes in it then place it on top of the mash filled dish. Stick those sausages through the holes. Don't be shy!

Brush the pastry with egg yolk and bake for around 40 minutes, or until the pastry is bubbling and the pie is piping hot. Reheat the gravy and serve.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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