Hairy Bikers Cumberland Sausage Pie​ Recipe

This comforting Hairy Bikers Cumberland sausage pie is made with seasoned sausage balls, carrots, celery, red wine gravy, and a cheesy mashed potato topping. The filling is rich and savoury with Cumberland sauce and orange zest. It takes around 95 minutes from start to finish and serves 4.

I first made this after picking up the Everyday Winners book. It quickly became a regular weekend favourite because everything you love about sausage and mash is baked together in one dish.

Cumberland Sausage Pie Ingredients

For the Filling:

• 8 Cumberland sausages (about 500g)
• 3 tbsp olive oil
• 15g butter
• 1 large onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 1 tbsp plain flour
• 2 tbsp tomato puree
• 100ml red wine
• 400ml beef stock
• 1 tsp Worcestershire sauce
• 2 bay leaves
• 1 large thyme sprig
• 1–2 tbsp Cumberland sauce
• 1 tsp orange zest
• Sea salt and black pepper

For the Topping:

• 1kg floury potatoes, cut into chunks
• 30g butter
• 1 bunch spring onions, cut into rounds
• 1 tbsp Dijon mustard
• 50ml single cream
• 100g Cheddar cheese, grated

How to Make Cumberland Sausage Pie

1. Prepare the sausage balls: Skin the Cumberland sausages and divide each one into 4 pieces. Roll each piece into a ball. Heat 1 tbsp olive oil in a large pan and fry the balls until browned all over, then set aside.
2. Cook the vegetables: Heat the remaining oil and butter in the same pan. Add the onion, carrots, and celery. Stir until coated, then cover and cook for 10 minutes until soft and tender.
3. Build the gravy: Stir the plain flour and tomato puree into the vegetables. Cook for 2 minutes. Pour in the red wine and bring to the boil. Add the beef stock, Worcestershire sauce, bay leaves, thyme, Cumberland sauce, and orange zest.
4. Simmer the filling: Return the sausage balls to the pan and season well with salt and pepper. Simmer for 20 minutes, stirring often, until the sauce has reduced and thickened.
5. Make the cheesy mash: While the filling simmers, boil the potatoes for 10–15 minutes until tender. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Drain and mash the potatoes until smooth. Melt the butter in a separate pan, fry the spring onions until softened, then add the mash, mustard, and cream. Beat until well combined.
6. Assemble and bake: Transfer the filling to an ovenproof dish. Spread the cheesy mash over the top and roughen the surface with a fork. Scatter the grated Cheddar over the mash. Bake for 30 minutes until golden brown and piping hot.

What Makes This Cumberland Sausage Pie So Good?

• Skinning the sausages: Wet your hands before rolling the sausage meat into balls. This stops the meat sticking and gives you neat, even balls that brown properly.
• Give the vegetables time: Cook the onion, carrots, and celery for a full 10 minutes under a lid. This softens them completely and builds a deep, sweet base for the gravy.
• Use floury potatoes for the mash: Maris Piper or King Edward work best. They break down easily and give a light, fluffy topping that crisps up in the oven.
• Extra cheese on top: For an even crispier finish, add a handful more Cheddar over the mash before baking. If you enjoy sausage-based recipes, try this Hairy Bikers sausage casserole next.

What Goes Well With This Pie?

This pie already has sausage, vegetables, and cheesy mash all in one dish, so it works well with something fresh and simple alongside. Buttered peas, steamed broccoli, or green beans keep things light and add a bit of colour to the plate.

A dollop of good chutney or a spoonful of English mustard on the side lifts each bite. Crusty bread is also worth having on the table to mop up the gravy.

How Do You Store Leftovers?

Cover the dish with cling film or transfer portions to airtight containers. It keeps well in the fridge for up to 2 days. The mash topping holds its texture better than pastry when reheated.

To freeze, cool completely and wrap tightly in foil. It will keep for up to 3 months. Thaw overnight in the fridge and reheat at 180°C (160°C Fan / Gas Mark 4) for 20–25 minutes until piping hot throughout.

Frequently Asked Questions

What is Cumberland pie? Cumberland pie is similar to a shepherd’s pie but with a crunchy cheese and breadcrumb crust on top. The Hairy Bikers took the idea further by using Cumberland sausages instead of mince, making it a true sausage and mash pie.

Can I make this pie ahead of time? Yes, you can prepare the filling a day in advance and store it in the fridge. Add the mash topping just before baking so it stays light and fluffy.

What is Cumberland sauce? Cumberland sauce is a traditional British condiment made from redcurrant jelly, port, mustard, and citrus zest. It adds a sweet, tangy depth to the gravy that you cannot get from any other ingredient.

How does this compare to Jamie Oliver’s sausage and mash pie? Jamie Oliver’s version uses whole sausages with leeks, apple, and a plain mash topping. The Hairy Bikers version stands out with sausage balls, a red wine and Cumberland sauce gravy, and a cheesy mash crust.

Can I use a different type of sausage? Cumberland sausages have a coarse, peppery texture that works best here, but any good-quality coarse pork sausage will do. Try the Hairy Bikers sausage rolls for another way to use them.

Try More Recipes:

• Hairy Bikers Sausage Casserole Recipe
• Hairy Bikers Sausage Rolls Recipe
• Hairy Bikers Vegetarian Sausage Casserole Recipe

Hairy Bikers Cumberland Sausage Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesTotal time:1 hour 35 minutesServings:4 servingsCalories:855 kcalEstimated Cost: $ Best Season:Summer

Description

This Hairy Bikers Cumberland sausage pie features seasoned sausage balls in a rich red wine and vegetable gravy, topped with cheesy mashed potato and baked until golden. From The Hairy Bikers’ Everyday Winners. Serves 4.

Ingredients

For the Filling:

• 8 Cumberland sausages (about 500g)
  
• 3 tbsp olive oil
  
• 15g butter
  
• 1 large onion, diced
  
• 2 large carrots, diced
  
• 2 celery sticks, diced
  
• 1 tbsp plain flour
  
• 2 tbsp tomato puree
  
• 100ml red wine
  
• 400ml beef stock
  
• 1 tsp Worcestershire sauce
  
• 2 bay leaves
  
• 1 large thyme sprig
  
• 1–2 tbsp Cumberland sauce
  
• 1 tsp orange zest
  
• Sea salt and black pepper

For the Topping:

• 1kg floury potatoes, cut into chunks
  
• 30g butter
  
• 1 bunch spring onions, cut into rounds
  
• 1 tbsp Dijon mustard
  
• 50ml single cream
  
• 100g Cheddar cheese, grated

Instructions

1. Prepare the sausage balls: Skin the Cumberland sausages and divide each one into 4 pieces. Roll each piece into a ball. Heat 1 tbsp olive oil in a large pan and fry the balls until browned all over, then set aside.
   
2. Cook the vegetables: Heat the remaining oil and butter in the same pan. Add the onion, carrots, and celery. Stir until coated, then cover and cook for 10 minutes until soft and tender.
   
3. Build the gravy: Stir the plain flour and tomato puree into the vegetables and cook for 2 minutes. Pour in the red wine and bring to the boil. Add the beef stock, Worcestershire sauce, bay leaves, thyme, Cumberland sauce, and orange zest.
   
4. Simmer the filling: Return the sausage balls to the pan and season well. Simmer for 20 minutes, stirring often, until the sauce has reduced and thickened.
   
5. Make the cheesy mash: Boil the potatoes for 10–15 minutes until tender. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Drain and mash until smooth. Melt butter, fry spring onions until soft, then add the mash with mustard and cream. Beat until combined.
   
6. Assemble and bake: Transfer the filling to an ovenproof dish. Spread the mash over the top and roughen with a fork. Scatter the Cheddar over the surface. Bake for 30 minutes until golden brown and piping hot.

Keywords:Hairy Bikers Cumberland Sausage Pie Recipe