Vegetarian sausage pie with sweet potato in white casserole dish and on plate with fork with green cloth.

Vegetarian Sausage Pie with Mushrooms & Sweet Potato

This Vegetarian Sausage Pie with Mushrooms & Sweet Potato 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.
Course Dinner, Main
Cuisine International
Keyword sweet potato, vegetarian sausage
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 286kcal
Author Monika Dabrowski


  • 800 g sweet potato
  • 300 g mushrooms roughly chopped
  • 6 good quality vegetarian sausages, chopped into chunks
  • 1 onion, finely chopped
  • 60 ml white wine
  • 5 g porcini mushrooms, 3-4 pieces
  • 1 tablespoon corn flour
  • 3 tablespoons vegetable/olive oil
  • 2 whole allspice and/or juniper
  • 1 bay leaf
  • 100 ml cold water
  • 40 g cheddar cheese, or other strong cheese, coarsely grated
  • Sea salt and pepper to taste


  • Peel the sweet potatoes, cut into chunks and cook, covered, in a small amount of salted water (they only need to partially immersed in water) until soft. Drain off the water and mash the potatoes. Cover and set aside.
  • Place the porcini mushrooms in a bowl with a small amount of water and leave for 2 minutes. Rinse under cold water to remove any remaining soil.
  • In a large pan heat up the oil, add the bay leaf and allspice/juniper, onion, porcini, stir and cook over a medium heat for a minute. Add the chopped mushrooms and sausages, stir and cook for 2 more minutes.
  • Add the wine, stir and cook for another minute or so. Sprinkle the flour over the mixture, stir thoroughly, add the cold water, stir, bring to boil, then cover, lower the heat and simmer for 15 minutes, stirring often (add a drop of water if your mixture becomes too thick). Remove from the heat and season to taste. Remove the porcini, finely chop and put back into the mixture (optional).
  • While the mushroom and sausage mixture is bubbling away preheat the oven to 400 F/ 200C/ gas mark 6.
  • Transfer the mushroom mixture into a medium oven dish (approx. 6 cm deep), spread the potato mash over the top, sprinkle with the cheese and bake for 25 minutes - after 20 minutes increase the temperature to gas mark 8 to crisp up the cheese (alternatively place under the grill for a few minutes).


Serving: 1serving | Calories: 286kcal | Carbohydrates: 36g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 550mg | Potassium: 662mg | Fiber: 6g | Sugar: 9g | Vitamin A: 18983IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 3mg