Potato-Crusted Sausage Pie

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This savory pie, with a crunchy potato and onion crust, and plenty of sausage, sage, egg and Irish Dubliner cheese to fill it, had me thinking, “Ploughman’s Brunch!” Sort of a brunchy wrinkle on the typical ploughman’s lunch. Anybody who’s ducked in to an Irish pub for sustenance has probably encountered some version of that hearty workingman’s snack: crusty bread, cheese, fruit, pickles, maybe some sliced onion, chutney (if you’re lucky) and a nice slice of pork or meat pie. We think this does cold meat pies one better–eat it hot from the oven–or just warm– with all the accoutrements, and a glass of Guinness!

Makes one 9-inch deep-dish pie

Potato & Onion Crust Ingredients

  • 1 lb Idaho potatoes (2 medium or 3 small)
  • 1 egg, beaten
  • 3 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup minced onion
  • 2 Tbsp melted butter, divided

Sausage, Egg & Irish Cheese Filling Ingredients

  • 1 lb bulk pork sausage
  • five fresh sage leaves, snipped fine
  • 2 eggs, beaten
  • 1/4 tsp fresh-cracked pepper
  • 1 cup evaporated milk
  • 1 Tbsp all-purpose flour
  • 1 1/2 cups grated Irish Dubliner (by Kerrygold) cheese OR grated cheddar


  1. Make the potato and onion crust: Preheat oven to 350 degrees. Scrub potatoes clean. Grate the potatoes, peel and all, into a bowl of ice-water. Swirl to rinse away some of the starch. Drain. Dump grated potatoes into a thick cotton kitchen towel–squeeze out any remaining water. Mix the potatoes with the egg, flour, salt and minced onion. Butter the pie dish with 1 Tbsp of the melted butter. Press the potato crust mixture into the bottom of the dish and up the sides of the dish. Bake for 15 minutes. Remove from oven and brush crust with remaining Tbsp of butter. Place back in oven and bake for another 10 minutes.
  2. While crust is baking, make filling. In a heavy skillet over medium high heat, brown the sausage. Stir in the sage. In a bowl, whisk together the eggs, pepper, milk and flour. When crust is ready, mix sausage with 3/4 of the cheese and heap into the crust. Pour the egg/milk mixture over. Sprinkle remaining cheese over the top. Bake at 350 for 35 minutes more, until center is set, top is golden and potato crust is crispy and browned. Cool on a rack for 10 minutes before slicing and serving

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