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    Home » Recipes » Vegetarian/Vegan Meals

    Vegetarian Sausage Pie (Puff Pastry)

    January 6, 2021 By Monika Last Updated February 3, 2022 4 Comments

    Jump to Recipe

    This vegetarian sausage pie with vegetables is a one-pot meal that's quick, easy and full of delicious, healthy ingredients.  It's hearty, filling and ready in under 45 minutes.

    Side view of sausage pie with puff pastry in oval dish.

    This sausage pie is made using vegetarian sausages, which, unlike their meat equivalent, are very low in fat, but high in protein and, often, fibre. The filling also contains a few simple vegetables, spices as well as vegetable stock, which together create a rich and delicious gravy.  The top consists of puff pastry for a light a crispy finish.

    Pies and casseroles make ideal comfort food we tend to crave especially when it's cold and gloomy outside.  However, they often contain lots of starchy or calorific ingredients (potatoes, lots of cheese, butter, cream etc) so aren't always too good for us.

    This vegetarian sausage pie isn't that kind of dish!

    Sausage pie ingredients

    Ingredients for making vegetarian sausage pie in individual dishes.
    Vegetarian sausage pie ingredients.

    The vegetable base I used in this pie includes onion, carrot, celery root (celeriac) and mushrooms. I used Worcestershire sauce for more depth of flavour, a little redcurrant jelly (to balance out the earthiness of the mushrooms and celeriac), as well as thyme, allspice and juniper berries and one bay leaf.

    I used regular puff pastry but reduced fat (plant-based) puff pastry would work well, too.

    What vegetarian sausages to use

    Use your favourite, fresh or frozen.  I made this pie once using 'meaty' veggie sausages and another time with sausages that do not try to imitate meat (mushroom and roasted red pepper sausages) and both times the results were delicious.  

    Top tip

    If using frozen sausages defrost them completely before making the pie.

    How to prepare the pastry

    Remove the pastry from the fridge 30 minutes before using it (it won't crack when you unroll it if it's at room temperature). Unroll slowly when you are ready to use it. 

    I used ready rolled pastry (it’s quick and easy) but you can use a block of pastry and simply roll it out to approx. 3-4 mm thickness.  If using frozen pastry defrost it completely (in the fridge overnight) before using.

    Step-by-step recipe instructions

    1.Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over a medium heat for about 10 minutes until nicely browned, turning often.  Remove from the heat, lift the sausages out of the pan and chop into 1-2 cm thick chunks. While the sausages are frying start making the filling. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).

    Fried sausages in pan.

    2. In a large pan heat up the remaining oil, add the bay leaf, allspice and juniper berries, onion, carrot and celery root and cook over a medium/low heat for about 5 minutes stirring often.

    Diced vegetables in large pan with blue spoon.

    3. Add the mushrooms and continue cooking for 4 more minutes stirring occasionally.

    Diced vegetables and mushrooms in large pan with blue spoon.

    4. Add the Worcestershire sauce, thyme and flour and stir until thoroughly incorporated (until the flour is no longer visible).

    Diced vegetables, herbs and flour in large pan with blue spoon.

    5. Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying if any), pepper to taste, stir and cook for another minute or so until the mixture thickens and starts bubbling up.

    Making sausage pie filling with diced veggies in large pan.

    6. Remove from the heat, adjust the seasoning if needed and transfer the filling mixture into your casserole dish. Smooth out the top.

    Sausage pie filling mixture inside oval dish.

    7. Place the pastry sheet on top gently pressing in around the edges and removing any air pockets.  Trim to fit your dish and make a few little cuts in the pastry to allow excess steam to escape. Brush your pastry with the egg wash and bake for 25-30 minutes or until golden brown.

    Pie with pastry on top in oval dish.

    8. Remove from the oven and serve.

    Top down view of pie with golden brown pastry in oval dish.

    Serving suggestions

    This vegetarian sausage pie tastes delicious with mashed potatoes, mashed rutabaga, cooked or steamed vegetables (such as cauliflower or broccoli), coleslaw or cold beet salad.

    Top tips 

    • Vegetarian sausages are ideal to use in pies, stews or casseroles, as they add bulk, protein and loads of flavour.  If you are trying to eat less meat these sausages make a great starting point - they are so tasty you won't miss the real thing at all!
    • If your sausages are moist wipe them gently before frying.
    • To save time it's a good idea to start making the filling while the sausages are frying.
    • I recommend wiping the mushrooms (using a paper towel) rather than rinsing them.
    • You may not need to add any salt into the filling but be generous with the pepper.
    • If using regular puff pastry remove it from the fridge 30 minutes before assembling the pie. Plant-based pastry can be removed from the fridge only 5 minutes before you use it (it becomes soft quite quickly and can be difficult to work with).
    • Ensure your pastry is nicely browned before removing from the oven (your pie should not look pale).
    • Best served immediately (while the pastry top is crispy).

    Substitutions

    • You can use 1 celery stalk instead of the celeriac.
    • Substitute butternut squash for the carrot if preferred.
    • I used dried thyme but sage, rosemary or poultry seasoning (mixed herbs) would work well too.
    • If you can't get redcurrant or cranberry jelly use mango chutney.

    How to make this recipe vegan

    • Ensure your sausages are vegan.
    • Use plant-based pastry.
    • Brush the pastry with oat milk instead of the egg wash.
    Top down view of sausage pie with puff pastry in oval dish.

    Can I prepare this pie ahead

    Yes, you can! Make the filling, according to the Instructions, cool completely (this is important) and place in your casserole dish. Cover with the pastry (as per Instructions) and refrigerate overnight.  Bake straight from the fridge.

    Can I freeze this pie

    Yes, but only if your pastry has not been previously frozen. Freeze, unbaked, covered, for up to 3 months.  Defrost before baking.

    You might also like

    • Leek and Mushroom Potato Pie (Puff Pastry)
    • Lentil Vegetable Shepherd's Pie (Vegetarian)
    • Lentil Lasagne with Vegetables
    • Sausage and Bean Casserole with Spinach

    Check out also this collection of healthy vegetarian pasta meals.

    Keep in touch!

    If you make this vegetarian sausage pie I'd love to know how it turned out for you. What kind of vegetarian sausages did you use? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Side view of sausage pie with puff pastry in oval dish.

    Vegetarian Sausage Pie (Puff Pastry)

    This vegetarian sausage pie with vegetables is a one-pot meal that's quick, easy and full of delicious, healthy ingredients - it's hearty, filling and perfect for sharing with family or friends.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Main
    Cuisine: vegetarian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 450kcal
    Author: Monika Dabrowski

    Equipment

    • Large pan
    • Medium sized casserole dish (18/27 cm, 7/11'')
    • Pastry brush

    Ingredients

    • 8 vegetarian/vegan sausages fresh or frozen
    • 1 onion finely chopped
    • 2.47 ounces (70 g) celery root small piece, peeled, finely diced
    • 1 large carrot peeled, finely diced
    • 6.35 ounces (180 g) mushrooms wiped, finely chopped
    • 3 tablespoons olive oil
    • 3 whole allspice and juniper berries each
    • 1 bay leaf
    • 1½ tablespoons flour
    • 1⅙ cups (270 ml) vegetable stock
    • 2 teaspoons Worcestershire sauce make sure it's vegetarian
    • 1 tablespoon redcurrant/cranberry jelly
    • ⅔ teaspoon dried thyme
    • Pepper to taste
    • puff pastry 1 ready rolled sheet or frozen pastry block
    • 1 small egg lightly beaten

    Instructions

    • Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over a medium heat for about 10 minutes until nicely browned, turning often.  Remove from the heat, lift the sausages out of the pan and chop into 1-2 cm thick chunks. While the sausages are frying start making the filling.
      (Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
    • In a large pan heat up the remaining oil, add the bay leaf, allspice and juniper berries, onion, carrot and celery root and cook over a medium/low heat for about 5 minutes stirring often.
    • Add the mushrooms and continue cooking for 4 more minutes stirring occasionally.
    • Add the Worcestershire sauce, thyme and flour and stir until thoroughly incorporated (until the flour is no longer visible).
    • Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying if any), pepper to taste, stir and cook for another minute or so until the mixture thickens and starts bubbling up.
    • Remove from the heat, adjust the seasoning if needed and transfer the filling mixture into your casserole dish. Smooth out the top.
    • Place the pastry sheet on top gently pressing in around the edges and removing any air pockets.  Trim to fit your dish and make a few little cuts in the pastry to allow excess steam to escape during baking. Brush your pastry with the egg wash and bake for 25-30 minutes until golden brown.
      Remove from the oven and serve.

    Notes

    • Vegetarian sausages are ideal to use in pies, stews or casseroles, as they add bulk, protein and loads of flavour.  If you are trying to eat less meat these sausages make a great starting point - they are so tasty you won't miss the real thing at all!
    • If your sausages are moist wipe them gently before frying.
    • To save time it's a good idea to start making the filling while the sausages are frying.
    • I recommend wiping the mushrooms (using a paper towel) rather than rinsing them.
    • You may not need to add any salt into the filling but be generous with the pepper.
    • If using regular puff pastry remove it from the fridge 30 minutes before assembling the pie. Plant-based pastry can be removed from the fridge only 5 minutes before you use it (it becomes soft quite quickly and can be difficult to work with). Unroll the pastry just before using it.
    • Ensure your pastry is nicely browned before removing from the oven (your pie should not look pale).
    • Best served immediately (while the pastry top is crispy).
    • You can use 1 celery stalk instead of the celeriac.
    • Substitute butternut squash for the carrot if preferred.
    • I used dried thyme but sage, rosemary or poultry seasoning (mixed herbs) would work well too.
    • If you can't get redcurrant or cranberry jelly use mango chutney.
    • Make it vegan by brushing the pastry with oat milk.

    Nutrition

    Serving: 1serving | Calories: 450kcal | Carbohydrates: 55g | Protein: 22g | Fat: 42g | Saturated Fat: 9g | Sodium: 1390mg | Potassium: 357mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2691IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 7mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Corina Blum

      March 03, 2018 at 9:03 pm

      I think this sounds delicious Monika! I don't remember when I last had vegetarian sausages and I'm now thinking I should try them out on my kids as they love sausages and these would be a healthier alternative sometimes. As you say, I'm sure in a pie like this they would barely notice they weren't 'real' ones! Thanks for sharing with #CookOnceEatTwice!

      Reply
      • Monika

        March 04, 2018 at 10:56 am

        I might be a little biased about these sausages as my mind really wants me to embrace all that's vegetarian, but I do think they make a great alternative to the real thing:)

        Reply
    2. Kat (The Baking Explorer)

      March 03, 2018 at 8:21 pm

      This looks so hearty and comforting - perfect cold weather food!

      Reply
      • Monika

        March 04, 2018 at 10:54 am

        Thanks Kat! It got us through the big freeze:)

        Reply

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