Jamie Oliver has shared his recipe for a ‘game-changing’ sausage and mash pie, and fans of the chef are desperate to try it for themselves after watching a tutorial video
Jamie Oliver has whipped up a “game-changing pie” that’s perfect for those chilly winter evenings.
The renowned TV chef has taken the classic British comfort food, bangers and mash, and given it a healthy twist by adding vegetables. “Come on, what’s not to love? Sausage and mash but not as you know it,” he enthuses in his Youtube video, which has been a hit with his followers.
One fan shared: “I made this for a 9yr old and a fussy 6yr old… the tasty sauce made it all delicious. It’s a heavy meal, perfect for an English winter’s day.” Another gushed: “Made this on Wednesday. Omg my husband and I scoffed the lot. Delicious Jamie….. your book is ace.”
A third chimed in: “Absolutely wonderful. Reminds me of the lunch counter at my old English school…” To make Jamie’s sausage and mash pie, which will feed a family of four “very generously”, here’s what you’ll need…
Ingredients
- 1.2 kg potatoes
- Six higher welfare Cumberland or veggies sausages
- Olive oil
- Two large leeks
- Two eating apples
- ½ a bunch of thyme (10g)
- Four tablespoons plain flour
- 600ml semi-skimmed milk
- Three teaspoons of English mustard
Method
Start by heating the oil on a medium heat in a pan, then add the sausages and cook until they are golden all over. Next, toss in the chopped apple chunks.
Slice the leeks lengthwise and chop them to roughly match the size of the apple chunks – Jamie uses leeks because his wife Jules isn’t a fan of onions. Once the sausages are cooked, remove them from the pan and add the leeks along with a splash of water to halt the frying process.
Season with a pinch of salt and pepper, reduce the heat to medium and let it cook with the lid on for about 20 minutes. For the mash, take your peeled, boiled and drained potatoes and mash them together with two tablespoons of flour and some salt and pepper. Divide the mash into one third (for the top) and two thirds (for the bottom and sides).
Lightly oil the sides of a tray and spread the larger portion of the mash across the bottom and sides, similar to how you would with pastry. Once the leeks are really tender, stir in three teaspoons of English mustard for a bold flavour that won’t be too spicy, and two tablespoons of flour to thicken the sauce. Sprinkle in a little thyme off the stalk and once the flour is fully mixed in, pour in about 600 millilitres of milk.
Next, reserve one sausage and slice the rest into about 1cm-thick pieces, add them to the pan and let it simmer for around five minutes. For the topping, grab some greaseproof paper and smear some oil on it. Spread the remaining mash onto the paper until it’s about a centimetre thick and slightly larger than your pie dish. Now, transfer your casserole mix into the dish and place the mash (on the greaseproof paper) over it, peeling off the paper afterwards.
Use a flour-dipped fork to seal the edges of the mash onto your pie dish to lock in the flavours. Trim off any excess mash at the edge with a knife, just like you would do with pastry. With the sausage you set aside earlier, slice it and use it to garnish the top of your pie by embedding it into the top layer of mash. Bake the dish in the oven for 40 minutes at 200C.
Five minutes before the end of cooking time, sprinkle some thyme on top so it crisps up and “looks the business”. Serve with greens and peas and mustard to taste.
