Bangers and mash pie

Bangers and mash pie

Take classic bangers and mash and turn it into a pie. It's sure to be a crowd-pleaser, especially on those colder days when a cosy pie will do the trick.


  • 1 tbs cornflour
  • 2 cups salt-reduced chicken stock
  • 2 tbs curry powder
  • 2 garlic cloves, crushed
  • 600g beef sausages, cut on an angle into thirds
  • 1 brown onion, thinly sliced
  • 1 cup frozen peas
  • 950g roasted garlic mash
  • 1/2 cup shredded pizza cheese
View Method Bangers and mash pie


  1. Preheat oven to 200°C/180°C fan-forced. Place cornflour in a jug. Gradually add 1/4 cup stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.
  2. Place sausage and onion in a 20 x 25cm (4cm deep) baking dish. Pour over stock mixture. Bake for 40 minutes or until sausage is golden. Scatter over peas.
  3. Heat mash according to packet instructions. Dollop mash over sausage mixture and use back of a spoon to swirl. Sprinkle with cheese. Bake for a further 10 minutes or until cheese is golden. Season with pepper and serve.
View Ingredients Bangers and mash pie
View Method Bangers and mash pie
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