Ingredients

• 1 tbsp oil
• 6 large pork sausages chopped into bitesize chunks (about 400g/14oz)
• 1 onion peeled and chopped
• 2 carrots peeled and chopped
• ¼ tsp salt
• ½ tsp black pepper
• 3 cloves garlic peeled and minced
• 1 tbsp plain (all-purpose) flour
• 600 ml (2.5 cups) chicken stock
• 1 heaped tbsp wholegrain mustard
• 2 medium potatoes peeled and chopped into bitesize pieces (about 400g/14oz altogether)* see note 1
• 80 ml (1/4 cup + 1 tbsp) double (heavy) cream
• 2 x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
• 1 small egg lightly whisked

Instructions

1. Heat the oil in a wide, shallow, oven-proof casserole dish *see note 2, over a medium-high heat.
2. Add the chopped sausage and fry for about 5 minutes, stirring regularly, until the sausage is lightly browned (it doesn’t have to be cooked through at this point). Remove from the pan and place on a plate.
3. Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.
4. Add in the salt, pepper, and garlic and stir together.
5. Add the flour, then stir to coat the vegetables.
6. Pour in the chicken stock and add the wholegrain mustard.
7. Add the potatoes and stir together, then bring to the boil and simmer for 10 minutes, until the potatoes are just starting to soften at the edges.
8. Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).
9. After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.
10. Carefully top the casserole dish with the puff pastry. I use two rolls of puff pastry that I squash together. This leaves a bit of a seam down the centre of the pie, but I think that’s fine, since it’s quite a rustic pie.
11. Cut off any really large bits of overhanging pastry, then roll the rest of the overhanging pastry up and back into the pan, to make a rough crust.
12. If you like, you can make a bit of a pastry decoration out of the pastry offcuts (I make a few simple leaves) and place on top of the pie.
13. Pierce the pastry a few times with a sharp knife, to allow steam to escape.
14. Brush the top of the pie all over with the whisked egg (you won’t need all of it).
15. Place the pie in the oven and cook for 20 minutes, until the pastry is golden.
16. Remove from the oven and serve.

Video

Notes

*note 1 – Potatoes

I typically use floury potatoes such as Maris Piper, King Edwards, or Rooster for their ability to soften and contribute to the creamy texture of the sauce. However, if you prefer your potatoes to remain a little firmer and hold their shape more distinctly within the pie, waxy varieties will work just as well.

*note 2 – Type of Pan

For the convenience of a one-pan meal, a wide, shallow, oven-proof casserole dish is ideal. This allows you to cook the filling on the stovetop and then transfer it directly to the oven for baking with the pastry top. If you don’t have such a dish, don’t worry! You can easily prepare the pie filling in a large frying pan and then transfer it to a suitable oven-proof pie dish before adding the puff pastry and baking.

Can I Make It Ahead?

Yes, this pie is wonderfully adaptable for make-ahead preparation, offering several convenient methods:

Method 1: Preparing the Pie Filling Ahead of Time

1. Cook the pie filling as per the instructions, but ensure the sausages are cooked for an additional 5 minutes to be thoroughly browned and cooked through.
2. Allow the filling to cool completely, then cover it tightly and refrigerate for up to 1 day.
3. When you’re ready to bake, transfer the cold filling to your pie dish. Top with the puff pastry and brush with egg wash. Bake the pie for 35-40 minutes at 200C/400F (fan), or until it’s piping hot throughout and the pastry is golden. You might need to loosely cover the pie with foil during the last 5-10 minutes if the pastry starts to brown too quickly. Remember, a cold filling requires a longer baking time to ensure it heats through properly.

Method 2: Assembling the Entire Pie Ahead, Unbaked

• Prepare the pie filling, cooking the sausages for 5 minutes longer to ensure they are fully cooked.
• Cool the filling, then top it with the puff pastry, forming the crust.
• Cover the entire unbaked pie and refrigerate for up to 1 day.
• When it’s time to bake, remove the pie from the refrigerator, brush the pastry with egg wash, and bake for 35-40 minutes at 200C/400F (fan). Ensure it’s piping hot throughout. Again, use foil if the pastry gets too dark. This method also requires a longer bake time due to starting with a cold pie.

Method 3: Baking the Whole Pie Ahead of Time for Reheating

1. You can fully assemble and bake the pie according to the recipe instructions. Once baked, let it cool, then cover and refrigerate for up to 2 days.
2. To reheat, remove the pie from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature.
3. Reheat in an oven preheated to 200C/400F (fan), covered loosely with foil, for approximately 35-40 minutes, or until the pie is thoroughly hot.

*Note: Reheating a fully baked pie may result in a slightly less creamy filling, as the vegetables will continue to absorb more of the sauce during the second cooking phase. It will still be delicious, just with a denser consistency.

Freezing Instructions

Both the pie filling (Method 1) or the entire unbaked pie (Method 2) can be frozen. Prepare either option as described above, then cover tightly and freeze. When you’re ready to cook, thaw the pie completely in the refrigerator overnight. Once defrosted, bake it following the reheating instructions provided for the make-ahead methods.

Ingredient Swaps & Customizations

• **Sausage Variety:** Don’t hesitate to experiment with different types of sausages beyond pork. Chicken, beef, or even vegetarian sausages can be excellent alternatives, allowing you to tailor the flavor profile to your preference.
• **Pastry Base:** If you love a traditional pie, consider using a shortcrust pastry for the base instead of puff pastry. The cooking instructions for the filling and topping will remain largely the same.
• **Extra Vegetables:** Enhance the nutritional content and flavor by adding more vegetables. Peas, sweetcorn, sliced mushrooms, bell peppers, or even a handful of spinach would be delicious additions.
• **Sweet Potato Swap:** For a different twist and a touch of sweetness, replace regular potatoes with sweet potatoes. They’ll absorb the creamy sauce beautifully.
• **Mustard Variations:** While wholegrain mustard offers a unique texture and mild tang, you could try Dijon mustard for a sharper flavor, or even a spoonful of English mustard for a bolder kick. Adjust to your heat preference!
• **Herbs:** Fresh or dried herbs like thyme, rosemary, or parsley can elevate the aroma and taste of the filling. Add them in with the garlic for maximum flavor.
• **Cheesy Topping:** For an extra layer of indulgence, sprinkle some grated cheddar or Gruyère cheese over the pie filling before adding the puff pastry, or even on top of the pastry before the egg wash for a golden, cheesy crust.

Nutritional information is approximate, per serving, based on this recipe serving 6 people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.