Sausage & Mash Pies Recipe

Preheat the oven to 200°C (400°F).

In a large pan, cook the sausages over medium heat until browned on all sides. Remove from the pan and slice into bite-sized pieces.

In the same pan, add the diced onion, minced garlic, and diced carrot. Cook until the vegetables are softened.

Add the sliced sausages back into the pan along with the frozen peas, dried thyme, dried rosemary, salt, and pepper. Cook for another 2 minutes.

In a separate pot, bring water to a boil and cook the diced potatoes until fork-tender. Drain the potatoes and return them to the pot.

Add the butter and milk to the cooked potatoes and mash until smooth and creamy. Season with salt and pepper to taste.

Spoon the sausage mixture into individual ovenproof dishes or a large pie dish. Top with a layer of creamy mashed potatoes.

Roll out the puff pastry sheet and cut circles slightly larger than the top of the dishes. Place the pastry over each pie, pressing the edges to seal.

Brush the pastry with beaten egg to achieve a golden brown finish.

Bake in the preheated oven for 20-25 minutes or until the pastry is crisp and golden.

Serve the sausage & mash pies hot, garnished with additional herbs if desired.