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Devilled sausage pie

  • 15 minutes
  • 45 minutes
  • 5-6
Devilled sausage pie

This classic family-style hotpot is best served nestled under a creamy layer of mashed potato or kumara.


  • 6 regular beef or pork sausages
  • 1-2 rashers bacon, diced
  • 1 onion, peeled and diced
  • 1 carrot, peeled and chopped
  • 2 stalks celery, diced
  • 1½ cups beef stock
  • ½ cup toamto sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon each prepared mustard and brown sugar
  • mashed potato or kumara for 5-6 servings


  1. Preheat the oven to 190ºC.
  2. Brown the sausages evenly in a dahs of oil in a miderately hot pan and set aside. Add the bacon, onion, carrot and celery to the pan and cook, stirring, until the vegetables are lightly browned.
  3. Stir in the beef stock, tomato and Worcestershire sauce, mustard and brown sugar and bring to the boil, stirring to remove any sediment from the bottom of the pan.
  4. Cut the sausages into chunky pieces, place in an ovenproof dish and pour over the sauces and vegetables. Cover with the mashed potatoes or kumara.
  5. Bake in the preheated oven for 35-40 minutes or until the potatoes are golden and the sausages and vegetables cooked.

Cooks Tips

You will need about 600-700 grams potatoes or kumara, cooked and mashed to feed 5-6 people.

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