Sausage and Mushroom Pie is a delicious seasoned sausage mixed with savory mushrooms in a buttery crust, topped with creamy mashed potatoes! Talk about a hearty, savory, and delicious casserole pie!
What Is Sausage and Mushroom Pie?
Basically, it’s a riff on Beef Shepherds Pie. Or, you could even call this a Sausage Cottage Pie. Regardless of what you call it, you’ll also call it delicious, trust me. Top it with some gravy and it’s a huge winner!
Sausage – I used a sweet Italian sausage but feel free to use hot Italian sausage for a bit of a kick. I cut the casings off and fried the sausage so it was loose. However, you could use a loose sausage to begin with, with no casings.
Mushrooms – Button mushrooms are perfect in this recipe (brown or white, you’re choice). You want to spend a bit of time dicing them up very small, but if you have a food processor, using that will save some time for sure!
Onions – Regular onions is great here. No need to use anything fancy, lol.
Seasonings – We are talking garlic, a bit of dried thyme, and some good ole’ s&p. (Most likely everything you have in your spice cupboard right now.)
Gravy packets – Super versatile here. Dark brown gravy mix is what I used but you can also use chicken, turkey or even a pork gravy powdered mix. I use these a lot for convenience, like in my super popular Instant Pot 3 Packet Roast Recipe. If you have a canned gravy, use that if you’d like. I just would not use Au Jus powdered mix because it won’t thicken up.
Pillsbury Crescent Rolls – I used these because this is what I had on hand, but you could also use any pie crust you’d like. Crescent rolls are a cinch to use when you need an easy crust a topping like in my Flaky and Buttery Ham Pot Pie, and also as the crusts in my Easy Hot Ham and Cheese Sandwiches (one of my most popular recipes on the blog!)
Potatoes – I like to use a starchy potato for this recipe so I use russets, but use what you have on hand. Heck, use Instant Mashed Potatoes if that makes things easier for you. Nothing wrong with them in a pinch!
Making It Right!
- Preheat the oven and get your crust baked off as soon as it comes to temp.
- Get your potatoes boiled and mashed.
- Saute the sausage and onions, then set aside. Saute the mushrooms, add the seasonings, and then combine the mushrooms with the sausage mixture.
- Fill the crust with the sausage mushroom mixture
- Top with your mashed potatoes and then broil in the oven for a bit of beautiful color on the potatoes.
- Quickly make up the gravy. Remove the pie from the oven, slice and cover with a few spoonfuls of gravy. YUM!
Freezing and Storage:
You could make this sausage and mushroom pie and then chill to bring the temperature down. Once everything is cold, wrap in foil and freeze for up to two months. To cook from frozen, place in a 350-degree oven (still with the foil on top) and cook for about 60 minutes. In the last couple of minutes, remove the foil and broil the mashed potatoes. Make the gravy and serve!
You could easily serve this sausage shepherd’s pie with any vegetable you want. But if you wanted to level up a bit, try this creamy corn salad from I Wash You Dry.
Broccoli would be another nice side or even a side of creamed peas would be delicious.
- 8oz mushrooms, diced small
- 18oz sausage
- ½ onion
- 3-4 medium potatoes, peeled and cubed
- 2 tablespoon butter
- 1 tube Pillsbury crescent roll
- 1 teaspoon thyme, dried
- ½ teaspoon garlic
- as desired, salt and pepper
- 1 gravy packet
- Preheat the oven to 350
- Boil the potatoes for approximately 10 minutes or until they are very tender and ready to mash.
- While the potatoes are boiling, open the crescent rolls, and fit the crescent pieces into a greased 9" pie plate. Squish the seams together to form one large crust and using a fork, prick the crust all over.
- Bake for 7 - 8 minutes or until the crust is baked and golden on top. Remove and set aside.
- When the potatoes are ready, drain well, add the butter and mash well. Set aside. (For a creamier mashed potato, add a few tablespoon of milk.)
- In a frying pan, saute the sausage and onions until cooked through. Remove from the pan and set aside.
- In the same frypan, add the mushrooms, garlic, salt, and pepper. Saute the mushrooms over medium heat so they release a lot of the internal moisture. After the volume has reduced, add the sausage mixture back to the frypan and mix well.
- Add the sausage mixture to the bottom of the crust and even out.
- Add the mashed potatoes on top of the sausage mixture and spread them so they cover the sausage mixture.
- Place in the oven and bake for approximately 30 minutes. In the last 2-3 minutes, turn to broil and broil the top of the potatoes to achieve some caramelization and color.
- Remove from the oven and let rest. Meanwhile, make the gravy according to the packet directions. Once thickened, dinner is ready.
- Slice the sausage and mushroom pie, then serve with a few spoonfuls of gravy. Enjoy!
Feel free to use cremini mushrooms if that's what you have on hand.
For a creamier mashed potato blend, add a bit more butter and a few tablespoons of butter.
The sausage is versatile in this recipe. Use loose sausage or sausage in casings. A spicy Italian sausage would be delicious in this recipe.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 440Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 65mgSodium: 852mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 14g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.