Sausage and Hash Brown Pie

Everyone – particularly people with children – needs a recipe in their repertoire that is always a hit. This sausage and hash brown pie is certainly that!

It has, as the same suggests, sausage and hash browns, but also peas, mushrooms and a seriously tasty gravy with barbecue sauce.

The sausage filling can be made well in advance, and the hash brown topping utilises frozen hash browns to make it really easy to throw them on and get it in the oven. In fact, this dish was developed from a ‘what if…’ idea when peeling, boiling and mashing potatoes for a pie topping was a bit too much on one particular day. Frozen hash browns add that potato comfort without needing any work whatsoever.

Try it, enjoy it, make it weekly!

Ingredients, Substitutions and Variations

• Sausages – you can use any good quality sausages you like – pork, turkey, beef. Use your favourites. I used some delicious Cumberland sausages from my butcher.
• Olive oil– you can also use vegetable oil.
• Onion – use a large white one.
• Chestnut mushrooms – chestnut mushrooms add a good depth of flavour, but you can use button mushrooms or white mushrooms.
• Plain flour – this is used to thicken the sauce.
• Stock – you can use chicken or beef (you can also use 400ml water and a stock cube).
• Rosemary, thyme and bay – use fresh if you can.
• Barbecue sauce – use your favourite one. Can also be subbed for brown sauce or tomato sauce.
• Hash browns – use frozen ones!
• Parmesan – you could also use a little grated cheddar as a topping.

Top Tips

1. Make in advance The sausage mixture can be made well in advance – keep in the fridge for up to three days, or freeze for up to three months. Defrost thoroughly before using.
2. Use precooked sausages This meal is at its absolute best when made with leftover sausages, so if you have any leftover after a barbecue or breakfast, use them in this recipe! Slice them up cold and add when you add the sliced sausages in this recipe.
3. Mix up the veg This is a versatile recipe – add any vegetables your children like. Carrots and broccoli would work well.

Sausage and Hash Brown Pie

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A crowd pleaser of a pie featuring sausage, mushrooms and peas in a barbecue gravy, with a hash brown topping.

Harriet Young

Prep Time 5 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Serving Size 4 People (at least)

Ingredients

• 6 sausages good quality
• 2 tablespoons olive oil
• 1 onion
• 300 grams chestnut mushrooms
• 2 tablespoons plain flour
• 400 ml stock chicken or beef
• 2 tablespoons barbecue sauce
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 200 grams frozen peas
• 15 frozen hash browns
• 20 grams grated Parmesan

US Customary – Metric

Instructions

• Preheat the oven to 200 degrees Celsius.
• Start by cooking your sausages. Dry fry them in a large nonstick pan for 10 minutes until golden brown. Remove from the pan.
• Peel and finely chop your onion. Quarter your mushrooms. Put half of the olive oil in the pan and put on a medium heat. Add the onions and mushrooms.
• Cook for 5 minutes until the mushrooms are starting to turn golden. Slice the sausages and add them to the pan too.
• Sprinkle in the flour and stir well. Add the stock a little at a time, stirring each time.
• Add the barbecue sauce, rosemary, thyme and bay leaf. Stir, then turn the heat to low. Simmer for 10 minutes.
• Turn off the heat and add the peas. Stir, then tip into a large ovenproof dish.
• Top with the hash browns, then sprinkle over the Parmesan. Bake in the oven for around 50 minutes, until the hash browns are crisp on top.

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