Uploaded March 2026 | Updated September 2026, 2 weeks ago
Sausage, carrots and potato cooked in a creamy mustard sauce and topped with golden puff pastry. This creamy sausage and mustard pie is a lovely, warming, winter comfort food dinner.
Ingredients
1 tbsp oil
6 large pork sausages chopped into bitesize chunks (about 400g/14oz)
1 onion peeled and chopped
2 carrots peeled and chopped
¼ tsp salt
½ tsp black pepper
3 cloves garlic peeled and minced
1 tbsp plain (all-purpose) flour
600 ml (2.5 cups) chicken stock
1 heaped tbsp wholegrain mustard
2 medium potatoes peeled and chopped into bitesize pieces (about 400g/14oz altogether)
80 ml (1/4 cup + 1 tbsp) double (heavy) cream
2 x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
1 small egg lightly whisked
Instructions
✅Heat the oil in a wide, shallow, oven-proof casserole dish over a medium-high heat.
✅Add the chopped sausage and fry for about 5 minutes, stirring regularly, until the sausage is lightly browned (it doesn’t have to be cooked through at this point). Remove from the pan and place on a plate.
✅Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.
✅Add in the salt, pepper, and garlic and stir together.
✅Add the flour, then stir to coat the vegetables.
✅Pour in the chicken stock and add the wholegrain mustard.
✅Add the potatoes and stir together, then bring to the boil and simmer for 10 minutes, until the potatoes are just starting to soften at the edges.
✅Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).
✅After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.
✅Carefully top the casserole dish with the puff pastry. I use two rolls of puff pastry that I squash together. This leaves a bit of a seam down the centre of the pie, but I think that’s fine, since it’s quite a rustic pie.
✅Cut off any really large bits of overhanging pastry, then roll the rest of the overhanging pastry up and back into the pan, to make a rough crust.
✅If you like, you can make a bit of a pastry decoration out of the pastry offcuts (I make a few simple leaves) and place on top of the pie.
✅Pierce the pastry a few times with a sharp knife, to allow steam to escape.
✅Brush the top of the pie all over with the whisked egg (you won’t need all of it).
✅Place the pie in the oven and cook for 20 minutes, until the pastry is golden.
✅Remove from the oven and serve.
Sausage, carrots and potato cooked in a creamy mustard sauce and topped with golden puff pastry. This creamy sausage and mustard pie is a lovely, warming, winter comfort food dinner.
Ingredients
1 tbsp oil
6 large pork sausages chopped into bitesize chunks (about 400g/14oz)
1 onion peeled and chopped
2 carrots peeled and chopped
¼ tsp salt
½ tsp black pepper
3 cloves garlic peeled and minced
1 tbsp plain (all-purpose) flour
600 ml (2.5 cups) chicken stock
1 heaped tbsp wholegrain mustard
2 medium potatoes peeled and chopped into bitesize pieces (about 400g/14oz altogether)
80 ml (1/4 cup + 1 tbsp) double (heavy) cream
2 x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry
1 small egg lightly whisked
Instructions
✅Heat the oil in a wide, shallow, oven-proof casserole dish over a medium-high heat.
✅Add the chopped sausage and fry for about 5 minutes, stirring regularly, until the sausage is lightly browned (it doesn’t have to be cooked through at this point). Remove from the pan and place on a plate.
✅Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.
✅Add in the salt, pepper, and garlic and stir together.
✅Add the flour, then stir to coat the vegetables.
✅Pour in the chicken stock and add the wholegrain mustard.
✅Add the potatoes and stir together, then bring to the boil and simmer for 10 minutes, until the potatoes are just starting to soften at the edges.
✅Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).
✅After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.
✅Carefully top the casserole dish with the puff pastry. I use two rolls of puff pastry that I squash together. This leaves a bit of a seam down the centre of the pie, but I think that’s fine, since it’s quite a rustic pie.
✅Cut off any really large bits of overhanging pastry, then roll the rest of the overhanging pastry up and back into the pan, to make a rough crust.
✅If you like, you can make a bit of a pastry decoration out of the pastry offcuts (I make a few simple leaves) and place on top of the pie.
✅Pierce the pastry a few times with a sharp knife, to allow steam to escape.
✅Brush the top of the pie all over with the whisked egg (you won’t need all of it).
✅Place the pie in the oven and cook for 20 minutes, until the pastry is golden.
✅Remove from the oven and serve.
