Meatless Farm plant-based Bangers and Mash Pie

Bangers and Mash Pie

Serves 4
90 mins

Bangers and mash in a pie, you say? Why not! We’ve brought together two great British dishes – bangers and mash and pie – to create this fantastic plant-based recipe which will be perfect for lazy Sundays.

Ingredients

For the mash

  • 1.4 kg potatoes peeled and diced
  • 4 tbsp extra virgin olive oil
  • 175ml soy milk (or any plant based, unsweetened milk)
  • Seasoning

 

For the filling

  • 1 pack Meatless Farm Chipolata Sausages
  • 2 tbsp olive oil (plus extra to oil oven dish)
  • Large red onion sliced
  • 2 large garlic cloves finely chopped
  • 2 leeks washed and sliced
  • 3 sprigs of thyme
  • 2 bay leaves
  • 50ml white wine vinegar
  • 1 vegan stock pot
  • 1 tsp English mustard
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegan onion gravy granules
  • 250ml boiling water
  • Seasoning

 

To top

    • 2 tbsp soy milk
    • 1 sheet vegan puff pasty
    • A sprinkle of thyme

Preparation

  1. Oil an ovenproof dish all over and set to one side. Preheat your grill to medium and bring a large pan of water to the boil, add the potatoes and cook for 15-20 mins until soft.
  2. Meanwhile, pop your Meatless Farm sausages on a wire rack of a grill tray and pop under the grill for 5-7 mins ensuring to turn regularly for an even cook. Once ready, remove, pop to one side and set your oven to 180C/ 200C fan/Gas mark 6 ready for later.
  3. Onto the filling! Add 2 tbsp of olive oil to a large, non-stick pan over a medium heat, add your onion and garlic and cook for 5 mins until caramelized and fragrant (ensure to stir so that nothing sticks). Add your leeks and fry for a further 5 mins.
  4. Add your thyme, bay leaves, white wine vinegar and 50ml of water and reduce for a few mins before adding the stock, mustard, soy and balsamic and simmering for a further five mins until sticky.
  5. Add your gravy granules and 250ml boiling water, taste and season. Slice your Meatless Farm sausages into 1cm rounds, add to the gravy, simmer and set aside.
  6. Drain your softened potatoes and add to a large mixing bowl along with all mash ingredients. Use a potato masher to mash together until smooth and season (add a little more soy milk if you need to loosen slightly).
  7. Now to assemble! Take half of the mash and use your hands or a spoon to spread across the bottom and up the sides of your oven dish. Now add your sausage mix and top with the rest of your mash ensuring to smooth over.
  8. Finally, cut your vegan puff pastry sheet to size, lay over the top of the dish, trim any excess, press pastry firmly against the side of the dish, crimp with a fork to seal and then brush all over with soy milk.
  9. Pop in the oven for 20 mins until golden, sprinkle with thyme and serve with extra onion gravy and veg for the perfect Sunday lunch banger!

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