Spring Mash & Sausage Pie


  • 16 Cumberland Pork Flavoured Sausages
  • 1½kg potato, cut into large chunks
  • ¼-½ Ssvoy cabbage, shredded
  • 100ml milk
  • 50g butter
  • 1T wholegrain mustard
  • 2t olive oil
  • 10 shallots, peeled and halved if large
  • 4 carrots, thickly sliced
  • 2-3 thyme sprigs, plus extra to serve
  • 500g white buttoned mushroom, quartered
  • 400ml red wine
  • 300ml beef stock
  • 2T caramelised onion jam


  1. Boil the potatoes for 15 minutes, adding the cabbage for the final few minutes of cooking. 
  2. Drain, then allow to steam- dry. 
  3. Add butter and milk to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. 
  4. Add mustard to the mixture.
Sausages (while the potatoes are cooking):
  1. Heat a large non-stick frying pan to a medium heat. Brown the sausages, shallots and carrots for about 5 minutes until nicely golden and the shallots are starting to soften (the sausages should be almost cooked through)
  2. Remove sausages and set aside. 
  3. Tip off any juices released by the sausages and heat the oven to 180ºC. 
  4. Increase the heat under the pan, tip in the thyme and mushrooms, then fry for approximately 3 minutes until golden.
  5. Add the wine and reduce by half. Add the stock and caramelised onions.
  6. Simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. 
  7. Season, then add the sausages to the gravy.
  8. Spoon the mixture into a baking dish. 
  9. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. 
  10. Covered with foil and bake for approximate half an hour, removing the foil for the final 10 minutes to brown the mash. 
  11. Sprinkle with a little thyme to serve.