Jamie Oliver's 'creamy' sausage and mash pie that is the perfect comfort dinner

Jamie Oliver
-Credit: (Image: Getty Images for Royal Caribbean)

It might be the end of May but here in Scotland, the weather is unpredictable - and it's likely there will be plenty of rainy evenings on the horizon.

And on these occasions there's nothing better than preparing a deliciously comforting meal for dinner that the whole family can enjoy.

Jamie Oliver is known for creating these simple yet tasty dishes, and his recipe for a creamy sausage and mash pie will certainly hit the spot and have everybody asking for seconds.

The recipe combines fluffy mash paired with delicious pork sausages and fresh vegetables all in one pot. People who have tried the recipe for themselves have been huge fans, with some even hailing it as 'genius'.

Taking to his YouTube channel, Jamie said his dish offers a "turbo-change" of veg in a "game-changing cottage pie”.

In the video's comments, 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.”

Here's everything you need to make it, as reported by the Express.

Jamie Oliver's sausage and mash pie


  • 1.2 kg potatoes

  • Six higher welfare Cumberland or veggie 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

Cottage pie
The delicious pie is packed with flavour (stock image) -Credit:Getty Images/iStockphoto


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

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. 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.

Add the rest of the flour into the leeks, gradually stir in the milk, then the mustard. Simmer for five minutes until thick and creamy. Slice the sausages into chunks and stir most of them into the pan along with the juices, then 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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