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Bangers and Mash Pie: A Comfort Food Classic Reinvented

A cross-section view of an amazing bangers and mash pie showing rich sausage filling beneath a golden, fluffy mashed potato topping.
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Make this easy Bangers and Mash Pie, which layers savory sausages and creamy mashed potatoes under a golden crust for a hearty, satisfying British pub classic.

Ingredients

Scale
  • 1 package (14 ounces) good quality pork sausages (bangers)
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/4 cup frozen peas
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup grated sharp cheddar cheese (optional)
  • Salt and black pepper to taste
  • 1 sheet (about 9 ounces) refrigerated pie crust
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the mashed potatoes: Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain well. Mash the potatoes with the warmed milk, butter, salt, and pepper until smooth. Stir in cheddar cheese now if using. Set aside.
  2. Cook the sausages: Remove the sausage meat from the casings. Heat olive oil in a large skillet over medium heat. Add the sausage meat and cook, breaking it up with a spoon, until browned. Drain off excess fat.
  3. Make the onion gravy base: Add the sliced onion to the skillet with the sausage meat and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more. Sprinkle the flour over the mixture and stir for 1 minute.
  4. Create the filling: Gradually whisk in the beef broth, Worcestershire sauce, and thyme. Bring the mixture to a simmer, stirring until the gravy thickens slightly. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper. This is your rich gravy for pies base.
  5. Assemble the pie: Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch deep-dish pie plate. Pour the sausage and onion gravy filling into the bottom of the pie plate.
  6. Top with mash: Carefully spoon the mashed potatoes over the filling, spreading them evenly to cover the entire surface. Use a fork to create decorative peaks on the potato topping.
  7. Add the crust: Roll out the refrigerated pie crust sheet slightly larger than the pie plate. Place the crust over the mashed potato topping. Trim the excess dough and crimp the edges to seal against the rim of the plate. Cut a few small slits in the top crust to allow steam to escape.
  8. Bake: Brush the top crust lightly with the beaten egg wash. Place the pie on a baking sheet (to catch any drips) and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Rest and serve: Let the Bangers and Mash Pie rest for 10 minutes before slicing and serving. This makes a great family dinner idea.

Notes

  • For a richer flavor, use dark beer instead of half of the beef broth in the gravy.
  • If you prefer a crustless version, skip the top pie crust and bake the mashed potato topping until the peaks are golden brown. This creates a sausage and mash casserole style dish.
  • You can prepare the mashed potatoes and the filling a day ahead. Store them separately in the refrigerator. Assemble and bake when ready to eat.

Nutrition

Find it online: https://kingscook.com/bangers-and-mash-pie-recipe/