Sausage Cottage Pie

Pieces of sausage, sliced onion and mushrooms in a rich gravy, topped with mashed potato. I used sausages instead of mince, for a little twist on a cottage pie. I’m ready for spring and warmer weather, however I’m still enjoying cosy, comforting winter food. This really is edible cosy, topped with mashed cosy and oven baked to ultimate cosy perfection.

Yield; 4-6 servings (414-273kcal) Cook time; 45 mins

You’ll need;

  1. 1kg/2.2lb of peeled potatoes, chopped
  2. One teaspoon of oil
  3. Two sticks of celery, diced
  4. One medium sized brown onion, sliced
  5. 250g/9oz chestnut mushrooms, chopped
  6. One teaspoon of both dried parsley and dried tarragon
  7. Two tablespoons of plain flour
  8. One tablespoon of fish-free Worcestershire sauce
  9. 400ml hot vegetable stock
  10. One teaspoon of dijon mustard
  11. Two or three tablespoons of non-dairy milk
  12. Salt and pepper to taste


  • Bring a large saucepan of salted water to a boil, once boiling, add in the potato and cook for 15/20 minutes
  • While the potato is cooking, work on the rest of the dish. Heat a teaspoon of oil in a large frying pan over a medium heat. Add the celery and onion, allow to cook for five minutes
  • Next, add the mushrooms. After a couple of minutes you’ll notice the mushrooms start to cook down. At this point add the flour, herbs and Worcestershire sauce, give it a good mix to combine
  • Increase the heat to medium high and add the stock and sausages. Allow the stock to simmer and reduce by about half. Once the sauce has cooked down into a thick gravy, remove from the heat and add into an ovenproof dish
  • Once the potatoes are cooked, drain the water and mash. Stir the milk and mustard through the mash, then season to taste with salt and pepper
  • Top the sausage and gravy with the mashed potato, use a fork to score lines into the mash, this will help to crisp in the oven
  • Bake for 25 minutes at 220ºC/200ºC fan assisted/400ºF, leave to stand for a couple of minutes before serving

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