Lewis' Sausage Pie

Lewis' Sausage Pie

Everyone loves sausage and mash, but this pie takes it to another level! The caramelised onions add a sweetness that perfectly balances our House Special Sausages, and the mustard gives it a nice kick. 


  • 2 large red onions, chopped
  • 2 cloves of garlic, crushed
  • 8 Lewis House Special Sausages, sliced.
  • 250ml Lewis beef stock
  • 2 tbsp flour
  • 100ml red wine
  • 2 tablespoons sun-dired tomato purée
  • 1 teaspoon dried thyme or rosemary
  • 1 tablespoon worcester sauce
  • 4-5 potatoes, peeled and cut into cubes 
  • 4 tablespoons semi-skimmed milk
  • 1 tablespoon butter
  • 1 tsp mustard
  • salt and pepper 


Step 1
Heat up a pan and let it get nice and hot. Toss in the sausages and give them a good sear, turning them occasionally until they're browned all over. Don't worry about cooking them through completely just yet. Set them aside for later.

Step 2
In the same pan, melt some butter with a drizzle of oil and turn down the heat. Now comes the patience part: slowly cook the onions over low heat for about 10 minutes, stirring every now and then. You want them nice and soft and sweet, almost melt-in-your-mouth delicious.

Step 3
Sprinkle some flour over the onions and stir it in until everything's well combined. This is the base for our gravy, so make sure it's smooth. Slowly pour in the beef stock, whisking constantly to avoid lumps. Once it's all incorporated, add the tomato puree, worcester sauce and a dollop of mustard. Let it simmer for a few minutes, then pour in some wine for extra flavour. Let the gravy reduce slightly until it's nice and thick.

Step 4
Slice those browned sausages into bite-sized pieces and toss them back into the gravy. Don't forget the herbs! Throw in your favourites, like thyme or rosemary, or parsley. Season with salt and pepper to taste, then transfer this delicious mixture to your pie dish.

Step 5
Now it's time for the mash. Boil the potatoes until they're fork-tender, then drain and let them rest for a few minutes. While they're still warm, mash them with some milk, butter, minced garlic, and a bit of mustard. Season generously with salt and pepper. Gently fold some milk and butter into the mashed potatoes until everything is well combined. You've just created the ultimate creamy topping!

Step 7
Spoon the mashed potato mixture over the sausage and gravy in your pie dish. Use the back of a spoon to create some nice swirls on the surface. Pop your pie dish in the oven and bake it at 200°C for 35-40 minutes. You want the mash to be golden brown and the filling bubbling happily around the edges.

Serve it with your favourite veggies, like green beans, wilted spinach, or roasted broccoli. This dish is comfort food at its finest.

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