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Warming Golden Sausage Pie

by Editor Lowton and Golborne News

This is the perfect comfort food for an autumn day, and ideal for a Sunday meal with the family.

I call this a golden sausage pie because of the addition of a little bit of tumeric, a South Asian spice which just adds a bit of warmth to the dish as well as the distinctive golden colour!

Sausage, onion and potato are a classic combination and this sausage pie recipe just takes those flavours to another level.

Slice of golden sausage pie

Golden Sausage Pie

This sausage pie recipe is the perfect comfort food for an autumn day, and ideal for a Sunday meal with the family. Food Comfort food, Family meals, Sunday meals British Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


  • 1tbsp olive oil
  • 2 red onions, sliced
  • Eight good quality sausages, each sliced into three
  • 4 carrots, sliced
  • 700g potatoes, peeled and chopped into small chunks
  • 700ml of beef stock
  • 1/2 teaspoon of tumeric
  • 1tsp dried origano
  • Sheet of ready to roll shortcrust pastry
  • 1 tbsp cornflower
  • Salt and pepper to season
  • Splash of milk
  • Fresh parsley to garnish (optional)


In a large pan, fry the onions in the olive oil over a low heat until softened and starting to go translucent (about 6 minutes).

Add the sausage chunks and fry for another 5 minutes, until they start to brown.

Add the chopped carrots and potatoes, and pour over the stock until it just covers all the ingredients.

Add the tumeric and oregano and season generously with salt and pepper. Bring the pan to a boil, then turn down to a simmer. Leave to cook, uncovered, for about 20 minutes, strirring occasionally.

When the potatoes and carrots are soft, have a little taste and add more seasoning if required.

In a small bowl, mix the cornflower with just enough water to create a thick paste. (Add just a teaspoon of water at a time, you want this to be as thick as possible, and too much water will mean you have to start again). Once you have a paste, add this to the pan then immediately stir it through. (This will thicken up your pie filling nicely).

Remove the pie filling from the heat and transfer to a large, deep pie dish or casserole dish.

Top with the pastry, brush with the milk and bake in the oven at 180 degrees or 160 degrees (fan) for 30 minutes.

Serve topped with a garnish of fresh parsley.

Golden sausage pie fresh from oven


This pie would also taste great with the potatoes substituted for chunks of butternut squash or sweet potato. You can freeze leftovers - defrost thoroughly before reheating in the oven.

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