Chilli Sausage Pie

chilli fish pie

Sausage and mash with a twist. Lean sausages in a hot, spicy onion and mushroom sauce topped with apple mash.

Serves: 4
Cooking time: 35 minutes


  • 700g frozen mashed potato
  • 150g frozen British Bramley apple slices
  • 350g frozen chopped onions
  • Olive oil spray
  • 225g frozen sliced mushrooms
  • 5ml hot chilli powder (or to taste)
  • 30ml plain flour
  • 5ml frozen chopped red jalapeño chillies
  • 420ml chicken stock
  • 50 – 75g Cheddar cheese, grated
  • 454g frozen low fat pork sausage


1. Grill the sausages as directed and cut into bite-sized pieces, keep hot.
2. Heat the mashed potato as directed, keep hot. Place the apple slices in a microwave dish with a vented lid and cook on FULL power (850 watt) for 3 – 4 minutes until tender. Chop into smaller pieces, and stir into the mashed potato.
3. Using a medium sized saucepan, sauté the onion in the spray oil for 3 – 4 minutes. Add the mushrooms and chilli powder, continue to cook, stirring occasionally for 2 – 3 minutes.
4. Stir in the flour, jalapeño chillies and stock. Bring to the boil, stirring constantly.
5. Reduce the heat and simmer for 2 minutes. Spoon in the hot sausage pieces and transfer to a greased 1.5 litre flameproof dish.
6. Top the sausage mixture with the apple mash and cheese. Place under a grill pre heated to a high heat for 2 – 3 minutes until golden brown. Serve immediately with a selection of cooked frozen vegetables.

Sauté the apple slices, if preferred over a moderate heat until tender


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