Veggie Sausage and Bean Pie Recipe

A family dinner time favourite! Warming winter comfort food, topped with cheesy mash.

Serves 4-6

65 mins

A Little Effort

314 cals
(Per serving)

10.9 g of fat

Made with Quorn Vegetarian Sausages

High in protein
Source of fibre
Low in saturated fat


  • 1 pack of Quorn Sausages (336 g), defrosted, sliced into chunks
  • 600g potatoes, peeled and cut into chunks
  • 2 tbsp skimmed milk
  • 20g reduced-fat margarine
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 stick of celery, diced
  • 1 carrot, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 1 vegetable stockpot
  • 1 small tin of baked beans (approx. 200g)
  • 1 small tin of kidney beans (approx. 200g), drained and rinsed
  • 100 g baby spinach, washed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 20g reduced-fat cheddar, grated


  1. Preheat your oven to 190°C/170°C fan/Gas Mark 5.
  2. Boil the potatoes for 12-15 minutes or until soft. Drain and mash the potatoes with the milk and margarine. Set aside.
  3. Place a large frying pan on a medium heat. Add 1 tbsp oil and the Quorn Sausages. Fry for 3-4 minutes or until browned. Remove from the pan, and set aside.
  4. In the same pan, add the onion, celery, carrot and garlic and fry for 8-10 minutes or until soft. Add the tomato puree, vegetable stockpot, spinach and beans. Stir to combine. Stir through the Quorn Sausages.
  5. Transfer the sausage mix to an ovenproof dish. Top with the mashed potato and sprinkle with grated cheddar. Bake in the oven for 20-25 minutes or until golden.

Chefs tip

Save some time by using store-bought mashed potato.

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