This hearty bangers and mash Irish ham and cabbage pie brings together the best of British pub fare and traditional Irish comfort food in one magnificent dish that’s perfect for feeding a hungry crowd. Layers of savory Irish sausages, tender ham, and perfectly seasoned cabbage are nestled beneath a crown of creamy, buttery mashed potatoes that bake to golden perfection. The combination creates a complete meal in pie form, where each element complements the others – the smoky richness of the bangers and ham balanced by the mild sweetness of cabbage and the comforting embrace of fluffy mashed potatoes. As it bakes, the flavors meld together beautifully while the potato topping develops a gorgeous golden crust that gives way to layers of satisfying, homestyle goodness underneath. This dish captures the soul-warming essence of Irish and British cuisine, transforming simple, honest ingredients into something that feels both rustic and celebratory. Whether you’re marking St. Patrick’s Day, hosting a cozy dinner party, or simply craving the kind of substantial comfort food that makes any day feel special, this pie delivers all the satisfaction of a traditional pub meal with the convenience of a one-dish dinner.
Serves: 6-8 people
Ingredients You’ll Need
For the sausage and ham filling:
- 1 1/2 pounds Irish bangers or good-quality pork sausages
- 1 pound cooked ham, diced into 1/2-inch pieces
- 1 large head green cabbage (about 2 pounds), cored and chopped
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup chicken or beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
For the mashed potato topping:
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tablespoons butter
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 egg yolks (for golden browning)
For assembly:
- 2 tablespoons fresh parsley, chopped
- Extra butter for dotting
- Paprika for dusting
Preparing the Sausages
Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the bangers and cook, turning occasionally, for 8-10 minutes until they’re browned on all sides and cooked through. The sausages should have a beautiful golden-brown color and be firm to the touch.
Remove the sausages to a cutting board and let them cool slightly, then slice them into 1-inch thick rounds. The sausages will continue cooking in the oven, so they don’t need to be completely cooked through at this stage – just nicely browned and mostly done.
Building the Flavorful Base
In the same skillet with the delicious sausage drippings, add the remaining tablespoon of oil if needed. Add the sliced onions and cook over medium heat for 6-8 minutes until they’re softened and starting to caramelize. The onions should be golden and sweet-smelling.
Add the minced garlic and cook for another minute until fragrant. Add the chopped cabbage to the pan – it will seem like a lot, but it will cook down significantly. Cook the cabbage, stirring occasionally, for 10-12 minutes until it’s wilted and tender but still has some texture.
Creating the Savory Filling
Add the diced ham, sliced sausages, chicken broth, Dijon mustard, thyme, and caraway seeds if using to the cabbage mixture. Stir everything together and let it simmer for 5-7 minutes until the liquid is mostly absorbed but the mixture is still slightly moist. Season with salt and pepper to taste, keeping in mind that both the sausages and ham will contribute saltiness.
The filling should be flavorful, moist but not soupy, and smell absolutely incredible with all those savory aromas combined. Transfer this mixture to a greased 9×13 inch baking dish or large casserole dish, spreading it evenly.
Making Perfect Mashed Potatoes
While the filling cooks, place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender and break apart easily. Drain the potatoes thoroughly and let them sit for a minute to allow excess moisture to evaporate.
Return the potatoes to the pot and mash them with a potato masher or ricer until completely smooth. Gradually add the warm milk, butter, sour cream, salt, and white pepper, mixing until the potatoes are creamy and fluffy. Taste and adjust seasoning as needed – the mashed potatoes should be well-seasoned since they’ll top the entire pie.
Assembling Your Masterpiece
Preheat your oven to 375 degrees Fahrenheit. Spread the mashed potatoes evenly over the sausage, ham, and cabbage filling, starting from the edges and working toward the center. Use a spatula to smooth the surface, then create attractive peaks and swirls with a fork – these will brown beautifully and add texture to the finished pie.
In a small bowl, lightly beat the egg yolks with a tablespoon of milk, then brush this mixture over the potato topping. This will give the mashed potatoes a gorgeous golden color as they bake. Dot the surface with small pieces of butter and dust lightly with paprika for extra color and flavor.
Baking to Golden Perfection
Bake the pie for 25-30 minutes, or until the potato topping is golden brown and heated through. The peaks of the mashed potatoes should be beautifully bronzed, and you should see bubbling around the edges where the filling meets the potatoes. If the top is browning too quickly, you can tent it with aluminum foil for the last few minutes.
Testing for Doneness
The pie is ready when the potato topping is golden brown all over and a knife inserted into the center comes out hot. The filling should be bubbling gently around the edges, and the potatoes should be heated through completely. Let the pie rest for 10 minutes before serving to allow everything to set up slightly.
Serving Your Pub-Style Feast
Cut the pie into generous squares, making sure each serving includes all the layers – from the golden potato crust down through the savory filling of sausages, ham, and cabbage. Sprinkle fresh chopped parsley over each portion for a pop of color and freshness that brightens the rich, hearty flavors.
Traditional Accompaniments
This substantial pie is almost a complete meal on its own, but it pairs wonderfully with simple sides like steamed green beans, roasted carrots, or a crisp apple and celery salad to cut through the richness. A pint of dark stout or ale completes the authentic pub experience, though apple cider or even a robust red wine work beautifully too.
Make-Ahead and Storage Tips
This pie can be assembled completely up to a day ahead and refrigerated before baking. If baking from cold, add an extra 10-15 minutes to the cooking time and cover with foil if the top browns too quickly. Leftovers keep well for up to 4 days in the refrigerator and reheat beautifully in the oven at 350 degrees until warmed through.
Variations and Personal Touches
Some families like to add a layer of cheese between the filling and potatoes for extra richness, or mix some sharp cheddar into the mashed potatoes themselves. You can also substitute different vegetables like leeks or Brussels sprouts for some of the cabbage, or use different types of sausages to suit your taste. The beauty of this dish lies in its flexibility and the way it brings comfort food favorites together in one satisfying, soul-warming pie.
