Cheesy mustard mash topped with sausages in onion gravy all wrapped in flaky puff pastry!
These are potentially the most unnecessary yet necessary things I’ve ever created. Does sausage and mash need to be wrapped in pastry? Strictly speaking, no. But good grief it tastes good. Follow me…
Cheesy Mustard Mash
We’re going to spruce up the mashed potato with the gorgeous combination of cheese and mustard. My weapons of choice are a nice strong/mature Cheddar and some Dijon mustard.
At first, the mash might taste quite mustardy, but it mellows out once it’s baked inside the pastry with the sausage gravy.
Mash Consistency
You don’t want the mash too wet. We want it a little firmer/lighter than usual, just so it makes a sturdy platform for the sausages to rest on top of. As such, I recommend letting the potatoes sit for a few minutes once they’re boiled, just to allow some steam to escape. Also, we’re only going to be adding a dash of milk. However, you can completely omit the milk if the mash is looking a little wet.
Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter, cheddar, mustard, salt and pepper (photo 3), mash then stir in milk (photo 4).
Sausages and Onion Gravy
No fancy ingredients are needed for this part. Just a few simple ingredients to create a delicious onion gravy!
What kind of sausages should I use?
Chipolatas work perfectly because they’re skinny, so when sliced, make the perfect tiny bites to fit inside the pastry.
Gravy seasoning
A good quality beef stock adds most of the flavour, but some Worcestershire sauce and a good helping of black pepper really help. The leftover fat from the sausages also makes the perfect addition to fry the onions.
Gravy consistency
The gravy should be very thick. If it’s too thin it’ll leak out of the pastry. We’re going to use butter and flour to create a roux, then simmer the gravy to reduce and thicken it.
Process shots: fry sausages (photo 1), fry onion (photo 2), melt butter (photo 3), stir in flour (photo 4), stir in beef stock, Worcestershire sauce and seasoning (photo 5), simmer with sliced sausages (photo 6).
Bangers and Mash Puff Pastry Bakes
Okay, here’s where the fun begins.
Puff pastry is perfect because it’s not too heavy. Its light and flaky texture also makes a lovely contrast against the soft filling.
Cooling the filling
It’s really important you let both the fillings cool before adding to the pastry. Otherwise, they’ll steam the pastry and not only make it more difficult to work with, but the steam will also affect the pastry’s ability to crisp up in the oven.
Process shots: slice pastry (photo 1), add mash (photo 2), add sausage gravy (photo 3), add pastry and crimp with fork (photo 4), slice steam hole and brush with egg wash (photo 5), bake (photo 6).
Bangers and Mash Bake FAQ
Can I use regular sausages?
You could use regular sausages, just make sure you slice the chunks nice and small. In all cases, you want pork sausages.
Can I prepare these ahead of time?
Yep! You can prep the filling or prep the whole thing. If you’re doing this, it’s very important both fillings are completely cool before you add them to the pastry (more on this in the recipe card below).
Can I fully make these ahead of time?
Yes, although just preparing them is the recommended option (more on this in the recipe card below).
Serving Bangers and Mash Bakes
This recipe makes 4 big bakes and they’re very hearty, so I typically serve them for Dinner by themselves. Although you could add some roasted/steamed veg on the Side if you wanted. I also won’t judge if you use a knife and fork with these bad boys!
For some similar recipes check out my Sausage and Mash Pie, Sausage, Bean and Cheese Melts and my Potato, Cheese and Onion Pasties!
Alrighty, let’s tuck into the full recipe for this sausage and mash bake shall we?!
How to make Bangers and Mash Bakes (Full Recipe & Video)
Bangers and Mash Bakes
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Equipment
- Sharp Knife & Chopping Board
- Vegetable Peeler
- Cheese Grater
- Small Pot, Colander & Potato Masher (for mash)
- Large Pan & Wooden Spoon (for sausages/gravy)
- Jug (for stock)
- 1-2 Large Baking Trays
- Small Pot & Brush (for egg wash)
Ingredients
Mash
- 500g / 1.1lb Baking Potatoes, peeled & diced into chunks
- 1 tsp + 1/4 tsp Salt, or to taste
- 2 tbsp Butter
- 2 tsp Dijon Mustard (see notes)
- 60g / 2oz Mature/Sharp Cheddar, grated
- 1/4 tsp Black Pepper, or to taste
- 1 tbsp Milk (see notes)
Sausages
- 1/2 tbsp Olive Oil, plus more as needed
- 400g / 14oz Pork Chipolatas (see notes)
- 1 small/medium White Onion, thinly sliced
- 2 tbsp Butter
- 2 tbsp Flour
- 360ml / 1 1/2 cups Beef Stock
- 1 tsp Worcestershire Sauce
- 1/4 tsp Black Pepper, or to taste
- 1/8 tsp Salt, or to taste
Bakes
- 2x 320g/11oz sheets of Puff Pastry (keep in fridge until needed)
- 1 Egg, beaten
Instructions
- Add the potato chunks to a pot of cold water and stir in 1 tsp salt. Bring to a boil then cook until the potatoes are fork tender. Drain in a colander and leave for a few minutes to allow steam to escape, then mash in the pot with butter, cheese, mustard and 1/4 tsp salt and pepper. Stir in the milk then leave to cool.
- Add 1/2 tbsp olive oil to a large pan over medium heat. Once hot, add the chipolatas and fry until browned all over and just about cooked in the centre. Remove and place to one side, leaving the leftover fat in the pan. Slice into small chunks just before needed.
- Top up with oil if needed, then add the onion and fry until soft and golden (10 minutes or so). Lower the heat if they start to brown too quickly. Melt in the butter then stir in the flour to create a roux. Gradually add in the stock, stirring as you go to prevent lumps from forming. Stir in the sliced chipolatas (alongside all the resting juices) Worcestershire sauce, salt and pepper. Simmer until the gravy is very thick, stirring somewhat frequently (5-10 minutes). Check for seasoning then leave to cool to one side.
- Preheat the oven to 200C/400F.
- Slice each sheet of pastry into 4 rectangles. Spread the mash on half of the rectangles, leaving a 1/2″ gap around the edge. Top with the sausage and gravy, then place the empty rectangles on top. Gently press around the outside then crimp with a fork. Clean up with a knife then place on 1-2 trays with baking paper (or lightly grease yourself).
- Brush with egg wash then slice a few steam holes in each one. Place in the oven for 15-20 minutes until deep golden and crisp. Leave to cool for a few minutes (the filling will be piping hot) then tuck in and enjoy!
Video
Notes
b) Milk – If the mash is looking a little wet already don’t feel like you need to add the milk.
c) Mustard – 2 tsp gives a good much of flavour. It’ll taste quite strong, but once it’s baked with the sausage/gravy it mellows out. If you’re at all wary you can reduce to 1 tsp.
d) Cooling the filling – Make sure both the fillings cool before you add them to the pastry, at least until they stop steaming. The cooler the filling, the easier the pastry is to work with and the more likely it’ll crisp up in the oven.
e) Prep ahead – You can make the fillings, cool and tightly store in the fridge until needed. Then make the bakes as per the recipe. Or, you can make the bakes (without egg wash) and then tightly store them in the fridge or freeze long term. Thaw in the fridge if frozen, then brush with egg wash and bake as per recipe. If you’re doing this it’s essential the fillings completely cool before you add to the pastry, otherwise they’ll steam inside the pastry as it rests.
f) Make ahead – You could bake them then let them completely cool and tightly store them in the fridge. Reheat at 180C/350F for 18-20mins until the filling is piping hot and the pastry crisp again.
Nutrition
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