This St. Patrick’s Day (and any day you fancy!), dig into a golden, bubbling pie packed with Finnebrogue Guinness Sausages and Finnebrogue Guinness Bacon. The Guinness sausages are layered into a rich onion gravy, topped with a loaded mash sprinkled with a bacon crumb and shredded cabbage, a nod to the classic Irish bacon and cabbage, recreated for 2026.
Finished with a bubbling, golden top, this is proper feel-good food made for sharing, whether you’re celebrating St. Patrick’s Day or just craving something cosy. Hearty, comforting and full of flavour, it’s a fresh take on a classic that feels familiar and nostalgic. Please note the Finnebrogue Guinness and Bacon Sausages are only available at Tesco.
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Easy
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Ingredients
Finnebrogue Guinness sausages 400 g
Finnebrogue Guinness premium unsmoked back bacon rashers 4 (chopped)
onion 1 (chopped)
Savoy cabbage 300 g (shredded)
plain flour 1 tbsp
tomato purée 2 tbsp
beef stock cube 1
red wine vinegar 1 tbsp
Worcester sauce 1 tbsp
Maris Piper potatoes 1000 g (chopped)
butter 2 tbsp
milk 80 ml
grated cheddar cheese 80 g
Method
Make the pie filling
Heat a dash of oil in a frying pan on a medium-high heat, add the Finnebrogue Guinness Sausages and cook until browned all over, around 8 minutes, then transfer to a plate. Once cool enough to handle, cut the sausages into thick slices.
Meanwhile, chop the Finnebrogue Guinness Bacon into lardon-sized pieces. Chop the onion and shred the Savoy cabbage.
Add the bacon to the pan you cooked the sausages in and cook over a medium heat for 5 - 7 minutes. Remove half of the bacon and keep for your loaded mash.
Add the onion to the pan and cook for 4 minutes. Stir in half the Savoy cabbage (keep the rest for the mash) and cook for 3 minutes. Sprinkle over the flour and tomato purée and cook out for 2 minutes.
Make up the beef stock cube with 125ml boiling water (500ml for serves 5, 250ml for serves 2).
Stir in the red wine vinegar, Worcester sauce, beefstock, bring to the boil and simmer for 2 minutes. Tip the sausages back into the pan, along with any cooking juices left on the plate, and simmer for 5 minutes until you have a lovely oniongravy. Check the seasoning and adjust to taste.
Make the loaded mash
Preheat the oven to 200C/180C fan. While the pie filling is cooking, peel and chop the potatoes.
Cook the potatoes in boilingsalted water until just tender, around 8 - 10 minutes (the tip of a knife should go through easily).
Leave the potatoes to drain in a colander for a few minutes. Heat a knob of butter in the potato pan, then when foaming add the reserved Savoy cabbage and sweat it down until just translucent.
Add the potatoes back into the pan and mash with the cabbage, milk, plus another knob of butter. Stir in the reserved bacon. Season with salt and pepper.
Bake the pie & Plate Up
Pour the pie filling into a pie dish, top with the mash and ruffle up the mash with a fork. Scatter over the grated cheddar cheese.
Bake in the oven for 25 - 30 minutes until browned on top. Leave to stand for a few minutes before serving then plate up. Tuck in and enjoy!
