Caramelised onions and beef sausages in a flavoursome gravy, topped with slices of potato and grated cheese then cooked until crispy and golden. Warming comfort food at its best.
I've been thinking about this Potato Top Sausage Pie for a long time and as per usual, I'm kicking myself I didn't make it sooner. If you're a fan of hearty meals like my Beef Stew or Lasagne, then you'll love this pie too. Or if sausages and onions are your jam, be sure to check out my Curried Sausages if you haven't already!
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Ingredient notes:
- Sausages: I used classic beef sausages in this recipe. Feel free to use your favourite including pork, venison or lamb sausages.
- Potatoes: Any type of potatoes could be used in this recipe. I used red jacket potatoes.
- Onions: Simple, brown onions are my go-to for caramelising in a recipe like this. If you prefer, you could also use red onions.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200ºC fan bake. Place a medium-sized cast iron dish over a medium heat then add 1 tsp of oil. Add the sausages and brown on all sides. Remove sausages from the dish and set aside. Reduce the dish to a gentle heat.
Add the remaining oil, sliced onions and crushed garlic. Gently saute for a few minutes, until soft. Add the brown sugar and balsamic vinegar, and cook while stirring for 1 more minute. Add the butter.
Once the butter is melted, sprinkle over the flour and herbs then mix to combine. In a small jug dissolve the stock cube in the boiling water. Pour into the dish and deglaze the pan. Simmer for one minute.
Chop the cooled sausages and add to the pan, mixing everything together and season to taste then remove from the heat.
Arrange half of the sliced potatoes on top of the sausage mix. Sprinkle over half of the grated cheese. Repeat both layers with the remaining potatoes and cheese. Place a lid or tinfoil over the dish. Cook in the oven for 40 minutes.
Remove the lid and cook for a further 20 minutes until the cheese is golden and potatoes are cooked through. Serve immediately with steamed seasonal vegetables or a fresh garden salad.
Recipe FAQs:
No, this recipe contains flour to thicken the sauce. You could replace this with gluten free flour if you need to though.
This pie can be served with a variety of side dishes. Green vegetables like peas or broccoli, a side salad, or even some crusty bread to soak up the juices.
Storage:
If you wanted to get ahead, you could prepare the pie as far as placing the cheese and potato on top. Store in the fridge until you're ready to eat, then cook until golden and heated the whole way through.
Store any leftover sausage pie in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot.
This pie can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Top tips:
Instead of using slices of potatoes you could also use mashed potato or puff pastry if you like.
Related Recipes:
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Potato Top Sausage Pie
A comforting and tasty pie made caramelised onions and beef sausages in a rich gravy, then topped with thinly sliced potatoes and golden cheese.
Ingredients
- 1 Tbsp olive oil
- 500g beef sausages
- 2 onions, sliced
- 2 cloves garlic, crushed
- 1 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 2 Tbsp butter
- 2 Tbsp flour
- 1 Tbsp dried mixed herbs
- 1 cup boiling water
- 1 beef stock cube
- 2 medium potatoes, thinly sliced
- 1 cup grated cheese
Instructions
- Preheat the oven to 200ºC fan bake.
- Sausage filling: Place a medium-sized cast iron dish over a medium heat then add 1 tsp of oil. Add the sausages and brown on all sides.
- Remove sausages from the dish and set aside. Reduce the dish to a gentle heat. Add the remaining oil, sliced onions and crushed garlic. Gently saute for a few minutes, until soft.
- Add the brown sugar and balsamic vinegar, and cook while stirring for 1 more minute. Add the butter. Once the butter is melted, sprinkle over the flour and herbs then mix to combine.
- In a small jug dissolve the stock cube in the boiling water. Pour into the dish and deglaze the pan. Simmer for one minute.
- Chop the cooled sausages and add to the pan, mixing everything together and season to taste then remove from the heat.
- Potato top: Arrange half of the sliced potatoes on top of the sausage mix. Sprinkle over half of the grated cheese. Repeat both layers with the remaining potatoes and cheese.
- Place a lid or tinfoil over the dish. Cook in the oven for 40 minutes.
- Remove the lid and cook for a further 20 minutes until the cheese is golden and potatoes are cooked through.
- Serve immediately with steamed seasonal vegetables or a fresh garden salad.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 564Total Fat: 44gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 98mgSodium: 929mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 20g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Chris
Shouldn’t potatoes have included a “par boil” step? Currently 30 mins over on timing and potatoes still not cooked. Knew I should have added this step.
VJ cooks
No, I didn't par-boil my potatoes. I just cut them very thinly as per the ingredients list.
Rachelle Edlington
I haven’t got a cast iron pan. Can I cook it in a normal frying pan and then transfer it to a baking dish to assemble to bake in the oven?
VJ cooks
Yes, of course 🙂
Leonie
Any tips on making it less oily?
VJ cooks
Use a leaner sausage or reduce the butter.
Hannah
I have enough leftover sausages from tonight’s dinner, could I use those tomorrow to make this dish?
VJ cooks
Yes of course!
Rachel
Fabulous recipe! I’ve also used the same recipe with beef mince! It’s a great meal to give away or to freeze! Thank you so much! My family and friends have all loved this recipe!
VJ cooks
Aww that's so lovely. Thank you for the feedback, Rachel 🙂