Sausage Cottage Pie

Sausage Cottage Pie Recipe
Photo © Mark Heap
Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
539 Calories
33g Fat
28g Carbs
23g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 539
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 59%
Cholesterol 95mg 32%
Sodium 1172mg 51%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Total Sugars 11g
Protein 23g
Vitamin C 20mg 98%
Calcium 183mg 14%
Iron 2mg 14%
Potassium 1157mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe comes from Paul Gayler in his superb book, "Sausages" published by Jacqui Small. It is an unusual dish as though the method is that of a ​cottage pie, the ingredients are very different using sausages and Paul explains.

This dish is based on a traditional cottage pie but instead of mashed potato, uses parsnip and swede— two favorite root vegetables—to make a deliciously light and airy soufflé-style topping. Beneath the topping lies a rich red-wine-braised sausage mix with mushrooms and shallots. Serve with buttered cabbage and enjoy.


For Pie Filling:

  • 2 tablespoons olive oil

  • 7 ounces dry-cure back bacon, cut into small dice

  • 10 Cumberland or Lincolnshire sausages, each cut into fourths

  • 11 ounces shallots

  • 14 ounces carrots, peeled and cut into 1/2-inch slices

  • 1 teaspoon sugar

  • 2 tablespoon all-purpose flour

  • 1/2 pint red wine

  • 1 teaspoon finely chopped thyme leaves

  • 3 1/2 ounces Madeira

  • 1 pint beef stock

  • 7 ounces small portobello mushrooms, cut into 1/2-inch slices

For Topping:

  • 1 pound swedes

  • 1 pound parsnips

  • 1 ounce unsalted butter

  • 1 ounce all-purpose flour

  • 3 1/2 ounces milk

  • 2 large eggs, separated

  • 2 1/2 ounces cheddar cheese, coarsely grated

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. Heat oil in a nonstick frying pan over medium heat. Add bacon and sausage pieces and fry for 1 minute, turning occasionally until golden. Remove to a plate with a slotted spoon and set aside.

  3. Soak shallots in very hot water for 5 minutes, then peel and cut in half.

  4. Add shallots and carrots to pan and fry, turning regularly until golden, about 2 to 3 minutes, then sprinkle over sugar and cook, stirring, until lightly caramelized. Sprinkle over flour and cook, stirring, for 1 minute more.

  5. Add wine and stir well, then add thyme, Madeira, and beef stock. Reduce heat and simmer for 15 to 20 minutes.

  6. Add sliced mushrooms, return bacon and sausages to sauce, and simmer for 10 minutes more, until sauce is thick. Transfer to an ovenproof casserole or gratin dish.

  7. Meanwhile, make topping. Peel swede and parsnips, remove woody core from parsnips, then cut both vegetables into small chunks. Put in a pan of lightly salted water, bring to the boil, reduce heat and cook for 25 to 30 minutes, or until vegetables are very tender.

  8. Remove from heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to pan over a low heat to dry. Season well with salt and pepper to taste and set aside.

  9. Melt butter in a pan over a low heat and when hot, add flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add milk and bring to boil, stirring constantly. Cook for 2 to 3 minutes, stirring, until mixture is smooth and thick.

  10. Remove from heat, add mashed vegetables, then beat in egg yolks.

  11. Whisk egg whites in a clean bowl until stiff but not dry, then fold lightly into mixture.

  12. Spread soufflé mixture over sausages and sprinkle with cheese.

  13. Transfer to oven and bake for 20 to 25 minutes, until topping is risen and golden.