Jamie Oliver praised for ‘delicious’ sausage and mash pie recipe

Jamie Oliver’s delicious sausage and mash pie recipe

Jamie Oliver has created a wide range of winter warmers, but it’s his sausage and mash one that is a true testament to his culinary skills.

The dish combined sausages and creamy mashed potatoes in an unorthodox way to create a delectable dish that is guaranteed to please all palettes.

The recipe also reflects the chef’s commitment to using fresh, wholesome, ingredients, making it the perfect meal to share with family.

“I’m going to turbo-change veg in a game-changing cottage pie,” the chef explained on his YouTube channel, the comment section of which quickly filled with praise from viewers who had previously tested the recipe.

One viewer wrote: Made this on Wednesday. Omg, my husband and I scoffed the lot. Delicious Jamie…”, while another followed with: “The mash pie based is a genius idea, will give it a try.”


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.


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Preheat the oven to 200C/400F/gas 6. In the meantime, peel the potatoes chop them into even chunks and cook in a large pan of boiling water for 15 minutes, until tender.

Meanwhile, brown the sausage in a large non-stick casserole on medium heat, tossing regularly while you trim the leaks, halve lengthways, wash, and slice 1cm thick.

Peel, core and choose the apples into 1cm chunks. Once golden, remove the sausages onto a plate and add the leeks and apple to the pan. Strip in most of the thyme and add a splash of water. Season then cover for 20 minutes, stirring occasionally.

Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash has cooled down, use your fingertips to spread two-thirds of it across the base and sides of the dish.

Stir the remaining flour into the leeks, gradually stir in the milk, then the mustard. Simmer for five minutes until thick and creamy. Slice the sauces into chunks and stir most of them into the pan along with the juices. Then evenly spoon into the mash-lined dish.

Press the remaining mash onto a sheet of greaseproof paper until it’s bigger than the dish, then flip over the top of the dish and peel the paper off. Trim any excess and crimp the edges with a fork to seal. Poke the leftover sausage slices into the top and bake at the bottom of the oven for 40 minutes until golden, adding the remaining thyme leaves for the last five minutes.


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