Middle Eastern Sausage & Pea Casserole

Posted on Dec 4th, 2025

by Mia Florea

Categories:

Middle Eastern Sausage & Pea Casserole with Sweet Potato Mash

This dish screams fall-winter comfort food, bringing everything you crave in one hearty bake. The warm spices and smoky sausage create a rich, aromatic base that fills the kitchen with cozy aromas.

Topped with a creamy, slightly sweet sweet-potato mash, it delivers the perfect balance of heat, depth, and sweetness. It’s everything you need on a cold, cold day.

Enjoy!

Middle Eastern Sausage & Pea Casserole with Sweet Potato Mash

Mia Florea

This comforting casserole layers spiced Middle Eastern sausages and tender peas in a rich tomato sauce, all topped with a creamy Gruyère sweet potato mash. It’s a hearty, flavor-packed bake that brings warm, aromatic spices and cozy textures together in one satisfying dish.

5 from 2 votes

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine International

Servings servings

Ingredients

500 g fresh sausage such as merguez which is a middle eastern spicy sausage, Italian will do as well
500 g smokey dry sausage such as kielbasa or chorizo
6 medium size sweet potatoes
500 g frozen peas
1 bay leaf
1 tablespoon butter
1 tablespoon ghee
1 large onion (cut thin half-moon slices)
1 large red bell pepper roughly chopped
1 medium chili finely chopped
1 clove of garlic finely chopped
200 ml tomato passata
200 ml water
50 ml warm milk
200 g grated cheese (Gruyere preferred)
2-3 tablespoons grated parmesan
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon 7 spices mix you can find this spice mix in your local middle eastern shop or online

Instructions

In a pot, add the peeled, large-diced sweet potatoes, a pinch of salt, and the bay leaf.
Boil until tender, then drain. Remove the bay leaf. Add the warm milk and butter, then mash until smooth.
Stir in the grated Gruyère until melted. Set aside.
Place both types of sausage, cut into slightly larger-than-bite-size pieces, in a baking tray. Roast in a preheated oven at 180°C / 356°F for 15 minutes.
Meanwhile, heat the ghee in a pan over medium heat. Add the onion, bell pepper, chili, and garlic. Cook for about 10 minutes, until softened.
Add the salt, black pepper, paprika, cumin, 7-spice mix, and flour. Cook for 2 minutes.
Add the frozen peas, then pour in the passata and water. Simmer on low for 15–20 minutes, until thickened and the peas are tender. Add a little water if needed.
Add the baked sausages along with any juices from the tray. Simmer for 5 minutes.
Transfer the mixture to a baking dish. Pipe or spoon the sweet potato purée over the top.
Sprinkle with Parmesan and place under the broiler/grill for 5–10 minutes, until lightly browned.
Serve with a simple salad or pickles.

Notes

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Mia Florea

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.