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Sausage and Cheesy Mash Pie, gluten-free

Imagine Succulent Sausages, Onion Gravy, and a Cheesy Mash, YUM! That's what's in my Sausage and Cheesy Mash Pie. The first time I tried this was when I had leftover sausages and gravy and decided to add mash to the mix. The result was the best combination of saucy meat and fluffy potatoes. I've made this gluten-free recipe several times and it's always a winner at dinner. Let's make it.

Sausage and Cheesy Mash Pie, gluten-free
Sausage and Cheesy Mash Pie, gluten-free

Why you'll LOVE this recipe?
  • This Sausage and Cheesy mash Pie is comfort food central!

  • Easy to make, budget-friendly, and uses everyday ingredients.

  • 100% freezer-friendly and perfect for great for meal-prepping

  • It's gluten-free!

Sausage and Cheesy Mash Pie, gluten-free
Sausage and Cheesy Mash Pie, gluten-free

Make it Vegan

This recipe can easily be recreated using vegan ingredients:

Beef sausages SWAP with vegan sausages

Beef stock SWAP with vegetable stock

Butter SWAP with dairy-free butter

Milk SWAP with nut or soy mylk

Cheese SWAP with dairy-free cheese

... I've tried it and it works perfectly!

Watch How to Make It

Helpful Tips

Sausages: It is essential that good quality, lean sausages are used. Not only is it low in fat but it tastes better, especially in the gravy. For this recipe, I've used Peppercorn Extra Lean Beef Sausages

Potatoes: The best potatoes to use for mashed potatoes are starchy or floury potatoes as they don't hold their shape (which makes them perfect to mash). Some of these are Desiree, Dutch Cream, Nicola, and Sebago.

Boiling Potatoes: You will notice in the recipe that I prefer to boil the potatoes with the skin on and then remove them once it is cooked because, without the skin, the flesh soaks up too much of the water, resulting in a more watery mash.

Peas or Carrots? You'll notice I added peas to the sausage and gravy as it is a personal favourite, however, any frozen, diced vegetables can be added, depending on your preference.

Made too much? Freeze it!: Sausage and Cheesy Mash Pie stores in the refrigerator for up to 5 days and can freeze for up to 2 months. Simply bake from frozen, though it will take longer to heat and re-cook.

Meal Prepping! This is a fantastic meal prep recipe. Once cooked, simply separate into 5 portions and store in microwave containers. It heats perfectly in the microwave and your workmates will be jealous once they can smell it heating up!

Sausage and Cheesy Mash Pie, gluten-free
Sausage and Cheesy Mash Pie, gluten-free

Other Baked Dinner Recipes

Sausage and Cheesy Mash Pie, gluten-free
Sausage and Cheesy Mash Pie, gluten-free

Sausage and Cheesy Mash Pie

Serves 5-6

Dish 30x20cm

Prep 20 minutes

Cook 1 hour


Sausages and Gravy:

900g (2 packets) Peppercorn Premium Extra Lean Beef Sausages, gluten-free

(you want a lean sausage, not fatty!)

2 large onions, sliced

2 cups frozen peas

3 cups beef stock or beef bone broth

4 tablespoons Worcestershire sauce, gluten-free

3 tablespoons plain all-purpose flour, gluten-free

2 tablespoons butter, dairy-free optional

1 tablespoon olive oil

1 teaspoon thyme

Sea salt and pepper

Mashed Potato:

2 kg white potatoes

2 tablespoons butter, dairy-free optional, at room temperature

½ cup milk of choice, at room temperature

2 cups grated cheddar cheese, dairy-free optional

1 tablespoon olive oil

Sea salt and pepper


1. Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning them until all sides are golden. Remove from the pan.

2. Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next add in the Worcestershire sauce, peas, thyme, beef stock, sea salt, and pepper, and bring to a boil and simmer for 2 minutes.

3. Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, add them to the pan, and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish.

4. Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring them to a boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes.

5. Prepare the mash: Pour the milk (add a splash more if needed) and the butter into the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash.

6. Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a preheated oven at 200°C fan forced for 30 minutes. Once cooked, allow to sit for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. Enjoy!

Have you tried this recipe?

Share it with me at @createcookshare so I can admire your masterpiece!

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Sausage and Cheesy Mash Pie, gluten-free
Sausage and Cheesy Mash Pie, gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare


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