Sausage, carrots and potato cooked in a creamy mustard sauce and topped with golden puff pastry. This creamy sausage and mustard pie is a lovely, warming, winter comfort food dinner.
It’s all cooked in one pan, and the addition of the carrots and potatoes means it can be a complete meal, without having to cook extra side dishes!
I came up with this pie as an easy way to cook dinner without having to worry about side dishes. The addition of the carrots and potatoes means it’s filling enough to serve up a complete dinner.
Now I’ll be the first to admit, I usually describe a pie as something with a pastry top and base. However, I’m giving myself some slack because I am still using two whole rolls of pastry.
You can of course add a pastry base to a pie dish (blind bake it for 15 minutes before adding the warm filling if you do). I’m just saving myself a bit of washing up by keeping it all in one pan.
📋 What do we need?
- There are 6 large pork sausages (about 400g/14oz altogether) in this recipe – which i’m stretching to serve 6 people (or 4 very hungry people).
- I use 2 sheets of ready-rolled puff pastry that I squash together to make one large piece. It does leave a little bit of a seam, but since it’s quite a rustic pie, it’s not too noticeable. If you prefer, you could use block pastry and roll it yourself, so you don’t have to squash pieces together.
- I like to use floury potatoes – such as Maris Piper or Rooster, but you can replace with waxy potatoes if you like them a little firmer.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP There’s no fancy pastry work needed for the crust of the pie – simply roll up the excess pastry and tuck into the inside of the pan.
If you have large pieces of excess pastry, you can make a few pastry leaves if you like. That’s totally optional though.
🍽️ What to serve it with
I find that this recipe is filling enough not to need side dishes, but if you wanted to add some green veg to the side, then peas, broccoli, cabbage or sprouts all work well.
Check out the full, printable recipe below, including tips for making ahead and ingredient swaps.
🍲 More fantastic Pie recipes
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Sausage and Mustard Pie
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
- Heat the oil in a wide, shallow, oven-proof casserole dish *see note 2, over a medium-high heat.1 tbsp oil
- 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.6 large pork sausages
- Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.1 onion, 2 carrots
- Add in the salt, pepper, and garlic and stir together.¼ tsp salt, ½ tsp black pepper, 3 cloves garlic
- Add the flour, then stir to coat the vegetables.1 tbsp plain (all-purpose) flour
- Pour in the chicken stock and add the wholegrain mustard.600 ml (2.5 cups) chicken stock, 1 heaped tbsp wholegrain mustard
- 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.2 medium potatoes
- Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).
- After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.80 ml (1/4 cup + 1 tbsp) double (heavy) cream
- 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.2 x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
- 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.
- 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.
- Pierce the pastry a few times with a sharp knife, to allow steam to escape.
- Brush the top of the pie all over with the whisked egg (you won’t need all of it).1 small egg
- Place the pie in the oven and cook for 20 minutes, until the pastry is golden.
- Remove from the oven and serve.
Video
Notes
- Make the pie filling ahead of time, but fry the sausages for a 5 minutes longer, so they’re cooked through.
- Then cool, cover and refrigerate the pie filling for up to a day.
- When you’re ready to bake the pie, take the pie filling out of the refrigerator and place in a pie dish. Cover with the pastry and egg wash and bake the pie for 35-40 minutes, until piping hot throughout. You may need to cover the pie for the last 5-10 minutes of baking with foil, if it’s starting to look too brown.
- Make the pie filling ahead of time, but fry the sausages for a 5 minutes longer, so they’re cooked through.
- Then cool, the filling and top with the pastry.
- Cover and refrigerate the pie for up to a day.
- When you’re ready to bake the pie, take out of the refrigerator, brush with the egg wash and bake for 35-40 minutes, until piping hot throughout. You may need to cover the pie for the last 5-10 minutes of baking with foil, if it’s starting to look too brown.
- You can make the whole pie and bake it, then cool, cover and refrigerate for up to 2 days.
- When ready to reheat the pie, take out of the refrigerator 30 minutes before baking, to take the chill off the pie.
- Then reheat in the oven at 200c/400f (fan), covered with foil, for 35-40 minutes, until piping hot throughout.
- Change the pork sausage for your favourite type of sausage
- Top with shortcrust pastry, instead of puff pastry if you prefer (same cooking instructions)
- Add extra vegetables – peas and sweetcorn work well
- Swap the potatoes for sweet potatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Excellent recipe! 😘🤌
I easily made it vegan by using beyond sausages, one of the many accidentally vegan puff pastries available at my supermarket, veggie stock, plant based cream and simply brushing the crust with some soymilk instead of the egg. I didn’t have a dish like yours and initially intended on using a pie dish but it wasn’t big enough. I didn’t want to use a rectangular casserole dish because I really wanted it round for pie day. Then I thought of my iron skillet and it all fit perfectly. So flavourful And easy to make!
This was absolutely sensational. I made a double batch and brought it to my mom, who’s recovering from having her knee replaced. It got rave reviews from everyone! I used some leeks and some shallot rather than onion for an extra allium punch. I can’t imagine anything more satisfying than this. I told my mom that making it really changed me LOL
Absolutely love the sausage and mustard pie and yes I call it a pie
I live in South Africa and making this for sister in law who is on holiday from Canada
I do follow you on instagram
Love your recipes
Regards
Pete
This rustic pie is lovely – such a satisfying winter warming dish. The accompanying video is helpful too. One I will be making again and again…😋
@sandeep_cavill
As a very green novice I hesitantly tried this recipe.
It turned out brilliantly & has given me great confidence to try more & adapt this one.
Thank you so much
Keith
Hi Nicky, could I ask you if you take the skin off the sausages? Really looking forward to making this!!!😋
Hi Helen, I don’t bother taking the skin off the sausages, but you can if you prefer.
Beautiful didnt imagine it would be so tastey