Sausage Pie (Vegan, Vegetarian)

I originally got this recipe from a cooking programme well over ten years ago and it has morphed over time into what you see here today. No photo because it was gone before I had a chance!

Serves 6-8

 

You will need:

10-12 sausages, cooked (to make this a vegan dish I used Linda McCartney sausages which I baked in the oven)

1kg potatoes, chopped into chunks

1 tin chopped tomatoes

1 tin baked beans

150g frozen peas

1 onion, chopped

1 tsp dried basil or a handful of fresh basil, torn

1/2 tsp Herbamare or salt (optional)

Black pepper (optional)

1 tsp oil

100g cheese, grated (violife works well for a vegan version)

15-25g margarine or butter

1 heaped tablespoon nutritional yeast (optional)

 

1. In a large saucepan, place the potatoes and enough water to cover.

2. Bring to the boil and boil for 20 minutes or until soft.

3. Meanwhile, heat the oil in a separate pan and add the onions.

4. When the onions are soft, add the tomatoes, beans, peas and seasoning. Bring to a gentle bubble and simmer for 15-20 minutes, stirring occasionally.

5. While the potatoes and veggies are cooking, slice each cooked sausage in half lengthways and lay each slice in the bottom of a large, oven proof dish.

6. On top of the sausages pour the tomato mixture and spread evenly over the whole dish.

7. Drain and mash the potatoes. You will need a small amount of liquid to mash properly. Add margarine or butter and mix thoroughly. You may wish to add some salt or herbamare for extra flavour.

8. Layer the mashed potato over the sausage and tomato and spread to the edges.

9. Mix the grated cheese with the nutritional yeast (if using) and sprinkle over the potato.

10. Bake in a preheated oven at 180°C for 20 minutes, or until the cheese has melted and the topping is golden.

11. Enjoy with a green salad or on its own. Our family likes to add ketchup, mayonnaise or BBQ sauce.

 

TOP TIPS

This can be prepared in advance up to step 9 and then stored in the fridge until needed. Very useful for those of us with limited energy and/or spoon-counters!

Try adding a stock cube to the tomato mixture. Omit the herbamare from the tomatoes but not the mash.

Try different herbs in place of the basil, e.g. oregano, parsley or rosemary.

Try using 2 or 3 teaspoons of your preferred herbs.

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Apple Turkey Lurkey (for those ubiquitous turkey leftovers lurking around after Christmas)

This is a risotto with an English twist, ideal for using up leftover turkey (or roast chicken or pork). Serves 6.

You will need:

300 – 500g cooked turkey meat (ours was a free range, local turkey – still festive, but more eco-friendly)

1 litre pure apple juice

1 tablespoon tomato puree

1 litre chicken stock

500g Arborio rice (if this is too expensive, use long grain rice)

1 small onion, chopped

1 leftover cooked sausage/chipolata/small chunk of haslet (optional), chopped into small chunks

1 tablespoon vegetable oil

200g frozen peas

Method:

1. Heat the oil in a large-bottomed pan and add the onion and rice. Heat through until the onion is soft and the rice is glistening, stirring gently.

2. Add a ladle-full of apple juice and heat through gently. Meanwhile, tear the turkey into bite size pieces.

3. Add the turkey, tomato puree, sausage/haslet (if using) and peas with another ladle-full of apple juice. Stir gently.

4. On a medium-high heat, continue adding a ladle of apple juice every couple of minutes, stirring gently with a wooden spoon so the mixture doesn’t stick to the bottom of the pan.

5. Once you have added all the apple juice in this manner, add the chicken stock using the same technique.

6. Continue stirring until heated through and all the liquid has been absorbed.

7. Bueno! Serve and enjoy.

TOP TIPS

Try serving with dollops of leftover cranberry sauce.