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Bangers & Mash Pie

sheps3If Bangers & Mash, and Shepherds Pie had a baby!

After a weekend of feeling a little poorly, I needed some good hearty food to restore me back to normal! As a kid my parents always used to make me either soup, or jacket/mash potato, and it always used to make me feel better. So I decided to make a Shepherds pie, but rather than making it an ordinary shepherds pie using either lentils (which I see everywhere), or vegan mince, I thought I’d use SAUSAGES! Who doesn’t love sausages?! I used my favourites – Linda McCartney’s Vegetarian Sausages.


As well as being delicious, the meal is also packed with lots of goodness as it’s full of veggies. I used carrots, mushrooms and peas but of course, you can put any of your favourite veggies in 🙂


Give it a go and let me know how you get on! 🙂


Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serves: 6


Mashed Potato Top

  • 1kg potatoes
  • 2 tbsp diary-free butter (I use Vitalife Sunflower Spread)
  • 2 tbsp nutritional yeast (optional – just adds an extra cheesy/nutty flavour)
  • 1 tsp garlic puree
  • 1/3 cup plant-milk (I used Alpro Almond Milk)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Sausage Mix

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 cups mushrooms, sliced
  • 1/2 cup peas
  • 2 cups gravy / shepherds pie mix
  • Salt, to taste
  • Pepper, to taste
  • 6 vegan sausages


  1. Pre-heat the oven to 200ºC.
  2. Wash and chop the potatoes. Put them onto boil on a low to medium heat, for approximately 12 minutes, or until soft. I don’t peal my potatoes as I like the extra texture of the skin. Of course you can peal yours if you prefer your mash smooth.
  3. Drain the water and add the salt, pepper, vegan butter, nutritional yeast (if using), garlic puree and plant milk. Mash it all together until smooth. Add more salt or pepper to taste. Set aside
  4. Fry the onion, garlic and sausages in oil over a medium heat.
  5. Add the carrots mushrooms and peas and fry until the mushrooms soften.
  6. Add the gravy/shepherds pie mix, and stir together. Add salt and pepper to taste.
  7. Simmer for around 5 minutes until hot.
  8. Add the sausage and veg mix to a casserole dish, dollop the mash potato on top, and spread evenly. Ensure that you seal the edges with the mash (otherwise gravy will leak out).
  9. Cook for 20 minutes until the top has browned.
  10. ENJOY!!!!
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