Jamie Oliver's 'game-changing' sausage and mash pie recipe hailed 'delicious'
On cold winter nights there's nothing better than a comforting pie full of veg, potatoes and meat and Jamie Oliver has created the perfect recipe that ticks all those boxes.
Bangers and mash is a British staple when it comes to comforting dinners and the top TV chef has come up with a way to incorporate them and some healthy vegetables into what he labels a "game-changing pie" that could become your family's new favourite.
"Come on, what's not to love? Sausage and mash but not as you know it," he says in the video on his Youtube channel and it's certainly gone down a storm with his fans.
"I made this for a 9yr old and a fussy 6yr old," said one. "I thought my 9yr old would go into a food coma my 6yr old ate about 80% even though she doesn't enjoy mash.. the tasty sauce made it all delicious" It's a heavy meal, prefect for a English winters day."
Another raved: "Made this on Wednesday. Omg my husband and I scoffed the lot. Delicious Jamie..... your book is ace." And a third added: "Absolutely wonderful. Reminds me of the lunch counter at my old English school. Nothing quite as wonderful but the Cottage Pie and Shepard's Pie were wonderful. God bless."
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To make Jamie's sausage and mash pie, which will feed a family of four "very generously", you will need:
- 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
Now here's the recipe...
Heat the oil on a medium heat in a pan, add the sausages and cook so they are golden all over. Add the chopped apple chunks into the pan. Slice the leeks, which Jamie uses because his "missus" Jules doesn't like onions, lengthwise and then chop to be roughly the same size as the apple.
Remove the cooked sausages and add the leeks to the pan with a swig of water to stop the frying process. Add a pinch of salt and pepper and turn the heat down to medium. Cook with the lid on for about 20 minutes.
For the mash, take your peeled, boiled and drained potatoes and mash together with two tablespoons of flour and salt and pepper. Divide the mash into one third (for the top) and two thirds (for the bottom and side). Rub a "little kiss of oil" around the sides of a tray and with the two thirds of mash, add it to the tray and pat it out across the bottom and the sides, like you would with pastry.
Once the leeks are really tender, add three teaspoons of English mustard, which won't be hot, but will add bold flavour and two tablespoons of flour to thicken the sauce. Add a little thyme off the stalk and once the flour is all mixed in and about 600 millilitres of milk.
Chef Jamie Oliver cooks up a sausage and mash pie (Channel 4)
Next, keeping one back, cut the cooked sausages into about 1cm-thick slices, add to the pan and simmer for around five minutes. For the topping, take some greaseproof paper and rub some oil on it. Take the remaining mash and pat it down onto the paper so it's about a centimetre thick and slightly bigger than your pie tray.
Now, pour your casserole mix into the tray and lay over the mash on the greaseproof paper, which needs to be peeled off. Seal the edges of the mash onto your pie dish to keep the flavours in with a fork that has been dipped in flour to stop it sticking. Remove the excess mash at the edge with a knife, just as if it were pastry.
With the sausage you kept back slice it and decorate the top of your pie by placing it into the top layer of mash. Pop the dish in the oven for 40 minutes at 200C. Five minutes before the end of cooking time, add some thyme on top so it crisps up and "looks the business". Serve with greens and peas and mustard to taste.
What do you think of Jamie’s recipe? Let us know in the comments below.
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