Jamie Oliver's 'game-changing' sausage and mash pie recipe that fans love

Jamie Oliver has whipped up a "game-changing pie" that's perfect for those chilly winter nights.

The has taken the classic British comfort food, bangers and mash, and given it a healthy twist by adding some veggies. "Come on, what's not to love? Sausage and mash but not as you know it," he says in his video, which has been a hit with his fans.

One fan shared: "I made this for a 9yr old and a fussy 6yr old," said one. I thought my 9yr old would go into a food coma my 6yr old ate about 80 per cent even though she doesn't enjoy mash.. the tasty sauce made it all delicious."

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It's a heavy meal, prefect for a English winter's day. "Another gushed: "Made this on Wednesday. Omg my husband and I scoffed the lot. Delicious Jamie...." And a third added: "Absolutely wonderful. Reminds me of the lunch counter at my old English school. Nothing quite as wonderful but the Cottage Pie and Shepard's Pie were wonderful. God bless."

To make Jamie's sausage and mash pie, which will feed a family of four "very generously", you will need:

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

Start by heating the oil on a medium heat in a pan, then add the sausages and cook until they're golden all over. Next, toss in the chopped apple chunks. Slice the leeks lengthwise - Jamie uses these because his wife Jules isn't a fan of onions - and chop them to roughly the same size as the apple.

Once the sausages are cooked, remove them from the pan and add the leeks along with a splash of water to halt the frying process. Season with a pinch of salt and pepper, reduce the heat to medium and let it cook with the lid on for about 20 minutes.

For the mash, take your peeled, boiled and drained potatoes and mash them together with two tablespoons of flour and some salt and pepper. Divide the mash into one third (for the top) and two thirds (for the bottom and sides).

Lightly oil the sides of a tray and spread the larger portion of mash across the bottom and sides, just like you would with pastry. Once the leeks are really tender, stir in three teaspoons of English mustard - which won't be spicy, but will add a bold flavour - and two tablespoons of flour to thicken the sauce.

Sprinkle in a little thyme off the stalk and once the flour is fully mixed in, pour in about 600 millilitres of milk. Next, reserve one sausage and slice the rest into roughly 1cm-thick pieces. Add these to the pan and let it simmer for about five minutes.

For the topping, grab some greaseproof paper and smear a bit of oil on it. Spread the remaining mash onto the paper until it's about a centimetre thick and slightly larger than your pie dish.

Now, transfer your casserole mix into the dish and place the mash (on the greaseproof paper) on top, peeling off the paper afterwards. Use a flour-dipped fork to seal the edges of the mash onto your pie dish, keeping all those delicious flavours inside.

Trim any excess mash from the edges with a knife, as if you're working with pastry. Slice the sausage you set aside earlier and use it to decorate the top of your pie, embedding it into the top layer of mash. Bake the dish in the oven at 200C for 40 minutes.

Five minutes before it's done, sprinkle some thyme on top for a crispy finish that "looks the business". Serve with greens, peas, and mustard to taste.