A delicious fun family favourite meal that is perfect for prepping in advance and enjoying as autumnal and winter warming meals. Serve with your favourite veggies or a crisp green salad.
2tablespoonsvegan margarinealternatively use 2 tablespoon of hummus or 1 tablespoon white miso paste if your diet omits margarine.
6tablespoonsplant-based milkpotato cooking liquid or vegan stock can be used instead. Use more milk or stock to achieve desired texture.
Optional topping:
90gramsvegan cheesegrated. Alternatively replace with 6 tablespoons of nutritional yeast flakes.
Instructions
Pre cook your sausages according to the packet instructions. Alternatively add your sausages without precooking directly to the pie.
Preheat oven to 180 Fan/200 Celsius/ 392 Fahrenheit/ Gas 6.
Prepare the mashed potatoes at the same time as preparing the filling.
Prepare your mashed potatoes.Boil the chopped potatoes until soft, about 10-15 minutes depending on size.Drain but reserve some of the cooking liquid.Mash the potatoes with plant-based margarine and plant milk, Add extra tablespoons of potato liquid until the mash is the preferred texture.Season with salt and pepper to taste.
Sauté the onion and garlic:
Over a medium heat, cook your onions and garlic in the vegetable stock for about 6 minutes. If using oil cook the onions for 4 minutes and then add the garlic for 2 minutes, stir frequently.
Prepare the filling:
Mix through the BBQ seasoning, paprika, sugar and red wine vinegar. Cook and stir for 2 minutes.
Mix through the 4 cans of beans in tomato sauce. Taste and add a little salt and pepper if necessary.
Scoop the mix into a casserole dish.
Pop the halved cooked meat-free sausages evenly over the mix.
Add mashed potato topping:
Top with the mashed potato.
Bake:
Place on middle shelf in oven for 30 minutes until tinged with golden, crispy and the bean sauce bubbling.
Add vegan grated cheese to topping, optional
Remove from oven and sprinkle the grated cheese or nutritional yeast flakes over.
Pop back into the oven for 10-15 minutes until melted.
If your not using vegan cheese or nutritional yeast, the pie can be baked for longer if you'd prefer a crispier and golden topping.
Instead of adding cheese don't remove the pie from the oven, and cook for a total of 30-45 minutes or until the topping is at your desired crispness and colour.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is run through nutritional computerized apps.
Data includes the veggie sausages and vegan cheese, so if these are omitted the calories, fat, protein, carbohydrate, etc quantities will decrease.
Meat-free sausages are optional. This cowboy pie is still delicious without the sausages as the beans are more than enough.
The vegan cheese topping is also optional and can be simply omitted, or nutritional yeast flakes added instead. Or just sprinkle some of your favourite seasoning over the mashed potatoes before baking.
Sliced tomatoes are delicious added to the mashed potato topping.
Not keen on BBQ flavours? The BBQ seasoning can be switched for chilli powder, taco type seasoning, your favourite seasoning blend, or even curry powder.
You can use 4 cans of baked beans, or replace some of the plain baked beans for mixed beans in tomato sauce, or cans of beans in a chilli sauce.
Leftover cowboy pie can be stored in the fridge, covered, for up to 3 days.
Or frozen within the casserole dish, well wrapped, for 4-6 months.
Allow chilled or frozen cowboy pie to come up to room temperature before reheating.
Reheat at the cooking temperature, with a cover over the pie, until piping hot.
Serve this pie on its own or with your favourite veggies or a crisp green salad.