Pork, Sage and Onion Gravy Slab Pie
A shortcrust slab pie packed with sage pork and leek in sticky onion gravy, cut into big squares.
Made with Shortcrust pastry and Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelMedium
- Costabout £1.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a frying pan over a medium heat and cook the leek for 5 minutes until soft. Add the pork mince and sage and cook for 8 minutes until browned and cooked through with no pink left.
13 min - 2
Stir in 250 ml of your ready made onion gravy (see the base recipe) and simmer for 5 minutes until thick. Cool completely.
5 min - 3
Heat the oven to 200°C (180°C fan). Roll out about two thirds of your ready made shortcrust pastry (see the base recipe) and line a 20 by 30 cm baking tin.
- 4
Spoon in the cooled filling. Roll out the rest of the pastry for a lid, brush the edge with egg and press on, crimping to seal.
- 5
Brush with egg, cut 3 steam slits and bake for 35 to 40 minutes until deep golden and piping hot in the middle.
40 min - 6
Rest for 10 minutes, then cut into squares.
Tips
- Cool the filling fully so the base does not turn soggy.
- Bake on a hot tray in the lower part of the oven for a crisp base.
- Cut with a sharp knife after resting for clean squares.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze portions for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I make it ahead?
Yes. Assemble and chill for up to 24 hours, then bake. You can also bake, chill and reheat portions in a hot oven.
Can I use sausage meat instead?
Yes. Use 500 g sausage meat and skip the sage. It will be richer, so you may want less gravy.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
