89K likes, 2,095 comments - dominthekitchen on January 9, 2025: "Upside Down Sausage & Mash Pie #recipe ⬇️ Welcome back to Upside Down Cooking and it’s freezing out there so today I’m making the ultimate in British comfort food; Bangers & Mash. • 1 sheet of ready-rolled puff pastry, roughly 35 x 23cm • drizzle of extra-virgin olive oil • 1 sprig each of rosemary and thyme, leaves picked • 6 fat sausages, meat or veggie, each cut into thirds • 400g mashed potato (either make your own or buy ready-made) • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (I use the Jelly Roll pan from @nordicwareuk ), lined with baking parchment Preheat the oven to 200°C fan/425°F Remove the pastry from the fridge and set aside. Mark out a large rectangle on the baking parchment the same size as the pastry and place it drawn-side down on the baking tray. Drizzle over a little olive oil, then sprinkle with the rosemary and thyme. Season with a little salt and pepper. Leaving a 1cm (½in) border, scatter the chopped sausages over the drawn rectangle, then spoon a little of the gravy over the sausages and into the gaps. Dollop on the mashed potato and carefully spread it out evenly, followed by a few more dollops of the luscious gravy. Save at least one-third of the gravy for serving. Roll out the puff pastry and lay it over the top of the sausage and mash. Using the back of a fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg. Bake for 30 minutes, or until the pastry is golden and puffy. Remove from the oven and allow the pie to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip it over. Peel off the backing paper. Place the pie back in the oven for a further 5–10 minutes to brown-off the sausages. Reheat the gravy and pour it over the top of the pie before slicing into portions. #upsidedown #pastry #comfortfood #sausages #viralvideos".