I love this recipe because it transforms simple ingredients into a deeply flavorful pie. The balsamic onions add sweetness, the gravy is rich and savory, and the sausage pieces make it extra satisfying. The layered potato and cheese topping turns beautifully crisp and golden in the oven, creating a comforting meal that feels rustic and homely.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp olive oil 500g beef sausages 2 onions, sliced 2 cloves garlic, crushed 1 Tbsp brown sugar 2 Tbsp balsamic vinegar 2 Tbsp butter 2 Tbsp flour 1 Tbsp dried mixed herbs 1 cup boiling water 1 beef stock cube 2 medium potatoes, thinly sliced 1 cup grated cheese
Directions
I preheat the oven to 200ºC fan bake.
To make the sausage filling, I place a cast iron dish over medium heat with 1 teaspoon of oil. I brown the sausages on all sides, then remove them and set aside to cool slightly.
I add the remaining oil along with the sliced onions and crushed garlic, gently sautéing until softened.
I stir in the brown sugar and balsamic vinegar and cook for another minute. I add the butter, and once melted, sprinkle over the flour and dried herbs, mixing until combined.
I dissolve the stock cube in the boiling water and pour it into the dish, scraping up any browned bits from the bottom. I simmer for one minute.
I chop the cooled sausages and add them back into the dish, stirring everything together and seasoning to taste.
For the potato topping, I layer half of the thinly sliced potatoes over the sausage mixture and sprinkle with half of the grated cheese. I repeat with the remaining potatoes and cheese.
I cover the dish with a lid or foil and bake for 40 minutes.
I remove the lid and bake for another 20 minutes, until the potatoes are tender and the cheese is golden.
I serve the pie hot with steamed vegetables or a fresh green salad.
Servings and Timing
This recipe serves 4–6 people. Prep time: 20 minutes Cook time: 1 hour Total time: 1 hour 20 minutes
Variations
I use chicken, or herb sausages for a different flavor profile.
I add sliced mushrooms or carrots to the onion mixture for extra vegetables.
I sprinkle rosemary or thyme over the potatoes for a more aromatic top.
I use mozzarella, cheddar, or a mix of cheeses depending on what I have available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 180ºC until heated through, or microwave for a quick option. This pie also freezes well—after cooling completely, I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I assemble the pie and refrigerate it, then bake when needed.
Can I use pre-cooked sausages?
Yes, I simply slice them and add them directly to the onion mixture.
Do I need to peel the potatoes?
No, as long as they’re thinly sliced, the skin softens beautifully.
Can I use sweet potatoes?
Yes, they add a lovely sweetness to the topping.
Why is my gravy too thick?
I add a splash of water or stock until it reaches the consistency I like.
Can I add vegetables?
Yes, peas, mushrooms, spinach, or carrots work well.
Can I make it gluten-free?
I use gluten-free sausages and swap the flour for a gluten-free blend.
What cheese works best?
Cheddar gives the best golden color, but I love mixing in mozzarella for meltiness.
Can I prepare it in a regular baking dish instead of cast iron?
Absolutely—any oven-safe dish works.
Why cover the pie at first?
Covering helps the potatoes soften before browning in the final stage.
Conclusion
I love how this potato top sausage pie delivers cozy, comforting flavors in every bite. With its rich gravy, tender sausages, and crisp cheesy topping, it’s a hearty dish that always satisfies and makes the kitchen smell amazing.
A hearty, comforting sausage pie with caramelised onions, rich gravy, and a golden cheesy potato topping—perfect for a cozy family dinner.
Ingredients
1 Tbsp olive oil
500g beef sausages
2 onions, sliced
2 cloves garlic, crushed
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
2 Tbsp butter
2 Tbsp flour
1 Tbsp dried mixed herbs
1 cup boiling water
1 beef stock cube
2 medium potatoes, thinly sliced
1 cup grated cheese
Instructions
Preheat the oven to 200ºC fan bake.
Heat 1 teaspoon of oil in a cast iron dish over medium heat. Brown the sausages on all sides, then remove and set aside to cool slightly.
Add the remaining oil along with the sliced onions and crushed garlic. Sauté until softened.
Stir in the brown sugar and balsamic vinegar; cook for 1 minute.
Add the butter, and once melted, sprinkle in the flour and dried herbs. Stir until combined.
Dissolve the stock cube in the boiling water and pour it into the dish, scraping up browned bits. Simmer for 1 minute.
Chop the cooled sausages and return them to the dish. Season to taste and mix well.
Layer half of the thinly sliced potatoes over the sausage mixture and sprinkle with half of the grated cheese. Repeat with remaining potatoes and cheese.
Cover the dish with a lid or foil and bake for 40 minutes.
Remove the lid and bake for an additional 20 minutes, until the potatoes are tender and the cheese is golden.
Serve hot with steamed vegetables or a fresh green salad.
Notes
Use chicken or herb sausages for a different flavor.
Add mushrooms or carrots to increase the vegetable content.
Sprinkle rosemary or thyme over the top for extra aroma.
