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 ready in under 45 minutes.

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

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).

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.

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

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

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.

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

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.

8. Remove from the oven and serve.

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.

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!

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