Sausage and Leek Casserole with Buttery Mashed Potatoes

The Recipe


  • · 800g pork sausages
  • · 4 leeks, trimmed, cut into rings and well rinsed
  • · 2 onions, finely sliced
  • · 2 garlic cloves, crushed
  • · 1.5 litres chicken or vegetable stock
  • · 2 bay leaves
  • · olive oil
  • · 3kg Maris Piper of King Edward potatoes
  • · salt & black pepper to season
  • · 3 tbsp salted butter
  • Cooking time: 1 Hour 15 Minutes
  • Preparation time: 15 Minutes
  • Serves: 4-6



Add a little oil to a large oven-proof dish and cook the sausages (this can be done in 2 batches) on the hob until well-browned on the outside. Place to the side.


Again using the oven-proof dish, add the sliced onions, leeks, garlic cloves and cook on the hob for a few minutes to caramelise. Return the sausages to the dish, along with the bay leaves and a good pinch of salt & black pepper.


Cover with 1.5litres of stock and place in the oven (180c / 160c fan) and cook for approx 1 hour until the leeks are well-cooked.


Meanwhile, peel and quarter the potatoes. In a large pan, boil in salted water until tender and then drain.


Allow the potatoes to steam in the colander for a few minutes before returning to the pan.


Add 3 tbsp of salted butter and a pinch of black pepper to the potatoes before mashing thoroughly. Keep warm on a very low heat until ready to serve being careful not to burn the bottom of the pan.


Serve the buttery mash with the sausages casserole and your favourite vegetables.

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