Odlums

Sausage and Mash Pie

Oven Time : 30-35 minutes
Sausage and Mash Pie Recipe Odlums

www.odlums.ie /recipes/sausage-and-mash-pie/

What you need:

For the Topping

  • 1kg of Potatoes Maris Pipers 
  • Sea Salt 
  • 50g of Butter
  • 2 heaped tablespoons of Odlums Cream Plain Flour 

For the Sausage Stew 

  • 10 Butcher Style Sausages 
  • 2 cloves of Garlic chopped 
  • 2 Red Onions chopped 
  • 2 Carrots roughly diced 
  • 1 heaped tablespoon of Odlums Cream Plain Flour 
  • 50ml of Balsamic Vinegar
  • 600ml of Beef Stock 

 

How to:

  1. Preheat the oven to 180°C. 
  2. Peel and chop the potatoes and boil in salted water until softened. Strain and mash with some salt and butter. Allow to cool and then add two tablespoons of flour. Mix with your hands and set aside. 
  3. In a large frying pan, colour the sausages on the pan over a medium heat with a drizzle of olive oil. Add the red onions and garlic to soften in the pan for 2-3mins. 
  4. Add the carrots and soften again for another 2-3mins. 
  5. Add the flour and stir in cook it out. Add the balsamic vinegar and the beef stock. Simmer until nicely thickened. 
  6. Place the mix into a casserole dish and top with the mash mixture. Smooth it out with a spatula and fork all around the sides. Place into the oven for 30-35mins until nice and golden.

 

Then tuck in and enjoy.

Odlums

Behind Every Bake

Sausage and Mash Pie

CATEGORY: All Recipes
COOK TIME: 30-35 minutes
Sausage and Mash Pie Recipe Odlums

What you need:

For the Topping

  • 1kg of Potatoes Maris Pipers 
  • Sea Salt 
  • 50g of Butter
  • 2 heaped tablespoons of Odlums Cream Plain Flour 

For the Sausage Stew 

  • 10 Butcher Style Sausages 
  • 2 cloves of Garlic chopped 
  • 2 Red Onions chopped 
  • 2 Carrots roughly diced 
  • 1 heaped tablespoon of Odlums Cream Plain Flour 
  • 50ml of Balsamic Vinegar
  • 600ml of Beef Stock 

 

How to:

  1. Preheat the oven to 180°C. 
  2. Peel and chop the potatoes and boil in salted water until softened. Strain and mash with some salt and butter. Allow to cool and then add two tablespoons of flour. Mix with your hands and set aside. 
  3. In a large frying pan, colour the sausages on the pan over a medium heat with a drizzle of olive oil. Add the red onions and garlic to soften in the pan for 2-3mins. 
  4. Add the carrots and soften again for another 2-3mins. 
  5. Add the flour and stir in cook it out. Add the balsamic vinegar and the beef stock. Simmer until nicely thickened. 
  6. Place the mix into a casserole dish and top with the mash mixture. Smooth it out with a spatula and fork all around the sides. Place into the oven for 30-35mins until nice and golden.

 

Then tuck in and enjoy.

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