Irish Sausage and Potato Pie

"This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings."
photo by a user photo by a user
Ready In:
3hrs 15mins




  • Heat oven to 325°F.
  • Heat a nonstick fry pan.
  • Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
  • Remove from the pan and slice into three, lengthwise on the diagonal.
  • Heat the frying pan once more.
  • Add half the butter, and when melted add the onions.
  • Cook gently for 10 minutes until soft and translucent.
  • Remove from the pan and set aside.
  • Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
  • Remove and drain on paper towel.
  • Add the cabbage and 2 TBS water.
  • Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
  • Drain off any fat, remove from the pan and set aside.
  • Grease a large gratin dish with 1 oz. of the butter.
  • Place a layer of sliced potatoes in the bottom of the dish.
  • Season with salt, freshly ground black pepper and a sprinkling of the thyme.
  • Top with a layer of sliced sausages, then a layer of onion.
  • Spoon over the cooked cabbage and bacon.
  • Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
  • Season again with the salt, pepper and thyme.
  • Gently heat the cream, stock and bay leaves until almost boiling.
  • *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
  • Dot with the remaining butter and cover with foil.
  • Place on a baking sheet and bake in the oven for 1 3/4 hours.
  • Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

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  1. This recipe took top honors at our house! Just the best ever, thanks!
  2. Comfort food at its best on a cold blustery winters night. Great blend of flavours. I did halve the recipe but had plenty for dinner and enough left for a quick lunch the next day. (There are only 2 of us). I served this with mashed carrots to which I had added some chopped parsley. This just added a bit of colour contrast. Thanks for a keeper :)
  3. it's the best way to serve sausages



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