Jamie Oliver's 'game-changing' sausage and mash pie recipe has Brits raving

Celebrity chef has whipped up a variety of cosy winter dishes - but his sausage and mash recipe truly showcases his culinary prowess.

The dish combines sausages and creamy mashed potatoes to create a mouth-watering meal that's sure to satisfy all taste buds. The recipe also embodies the chef's dedication to using fresh, wholesome ingredients, making it an ideal family meal, reports .

"I'm going to turbo-change veg in a game-changing cottage pie," the chef revealed on his , which was quickly flooded with compliments from fans who had tried the recipe.

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One viewer gushed: "Made this on Wednesday. Omg, my husband and I scoffed the lot. Delicious Jamie...", while another chimed in: "The mash pie based is a genius idea, will give it a try." Here's how to make it yourself:

Ingredients

• 1.2 kg potatoes
• Six higher welfare Cumberland or veggies sausages
• Olive oil
• Two large leeks
• Two eating apples
• ½ a bunch of thyme (10g)
• Four tablespoons plain flour
• 600ml semi-skimmed milk
• Three teaspoons of English mustard.

Method

Preheat the oven to 200C/400F/gas 6. In the meantime, peel the potatoes chop them into even chunks and cook in a large pan of boiling water for 15 minutes, until tender.

Meanwhile, brown the sausage in a large non-stick casserole on medium heat, tossing regularly while you trim the leaks, halve lengthways, wash, and slice 1cm thick.

Peel, core and choose the apples into 1cm chunks. Once golden, remove the sausages onto a plate and add the leeks and apple to the pan. Strip in most of the thyme and add a splash of water. Season then cover for 20 minutes, stirring occasionally.

Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash has cooled down, use your fingertips to spread two-thirds of it across the base and sides of the dish.

Stir the remaining flour into the leeks, gradually stir in the milk, then the mustard. Simmer for five minutes until thick and creamy. Slice the sauces into chunks and stir most of them into the pan along with the juices. Then evenly spoon into the mash-lined dish.

Press the remaining mash onto a sheet of greaseproof paper until it's bigger than the dish, then flip over the top of the dish and peel the paper off. Trim any excess and crimp the edges with a fork to seal. Poke the leftover sausage slices into the top and bake at the bottom of the oven for 40 minutes until golden, adding the remaining thyme leaves for the last five minutes.