I really enjoy how this pie layers simple ingredients into such a delicious, homey dish. I love the sweetness from the caramelised onions paired with the savory sausage and herb gravy. The thinly sliced potatoes soften beautifully while the cheese melts into a crispy, golden topping. It’s a complete comfort meal that fills the kitchen with amazing aromas and tastes even better than it looks.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp olive oil 500g beef sausages 2 onions, sliced 2 cloves garlic, crushed 1 Tbsp brown sugar 2 Tbsp balsamic vinegar 2 Tbsp butter 2 Tbsp flour 1 Tbsp dried mixed herbs 1 cup boiling water 1 beef stock cube 2 medium potatoes, thinly sliced 1 cup grated cheese
Directions
I start by preheating the oven to 200ºC fan bake.
To make the sausage filling, I place a medium cast iron dish over medium heat and add 1 teaspoon of oil. I brown the sausages on all sides, then remove them from the dish and set them aside to cool slightly.
I reduce the heat and add the remaining oil, sliced onions, and crushed garlic. I gently sauté the onions until they soften and start to caramelise. I add the brown sugar and balsamic vinegar, stirring for another minute.
I add the butter to the pan, and once it has melted, I sprinkle in the flour and mixed herbs. I stir until well combined. In a small jug, I dissolve the beef stock cube in the boiling water, then pour it into the dish to deglaze, scraping up any browned bits. I let it simmer for one minute.
I chop the cooled sausages and return them to the pan, mixing everything together. I season to taste and remove the dish from the heat.
For the potato top, I arrange half of the sliced potatoes over the sausage mixture. I sprinkle half of the grated cheese on top, then repeat the layers with the remaining potatoes and cheese.
I cover the dish with a lid or foil and bake it for 40 minutes. After that, I remove the lid and bake for another 20 minutes, or until the cheese is golden and the potatoes are fully cooked.
I serve the pie hot, usually with steamed vegetables or a crisp garden salad.
For a richer gravy, I add a splash of Worcestershire sauce or a teaspoon of mustard. I occasionally mix in peas or baby spinach for extra vegetables. If I want a crispier topping, I add a small handful of breadcrumbs mixed with cheese during the final bake.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pie in the oven at 180ºC until heated through, which keeps the potato top crisp. The microwave also works for quick reheating, though the top will be softer.
FAQs
Can I use pre-cooked sausages?
Yes, I can skip the browning step if the sausages are already cooked.
How thin should the potatoes be sliced?
I aim for thin, even slices so they cook through in the oven.
Can I prepare this dish ahead of time?
Yes, I assemble it earlier in the day and bake it before serving.
Can I freeze this pie?
I prefer freezing it before baking; I thaw it overnight and bake as directed.
Can I use sweet potatoes?
Yes, they make a delicious alternative topping.
Why is my gravy too thick?
I add a splash of water or stock until it reaches the consistency I like.
Can I add more vegetables?
Yes, mushrooms, peas, or carrots work well.
Why aren’t my potatoes cooking through?
They may be too thick or crowded; slicing them thinner helps.
Can I halve the recipe?
Yes, I prepare it in a smaller dish and reduce the baking time slightly.
What cheese works best?
I love using a melty, flavorful cheese like tasty, cheddar, or a mix.
Conclusion
I love making this potato top sausage pie because it brings together tender sausages, sweet caramelised onions, and a golden cheesy potato crust into one comforting, oven-baked dish. It’s hearty, flavorful, and perfect for both weeknight dinners and relaxed weekend meals.
