• 2 packets of Dee's Leek and Onion Vegan Sausages
  • a little oil
  • 1 stick of celery, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 100 g frozen peas
  • 250 ml vegan gravy
  • 1 tsp yeast extract
  • 2 tsp thyme
  • 2 tsp mixed herbs
  • 1 can puy lentils, drained
  • 400 g potatoes, peeled
  • 2 tbsp vegan butter or olive oil
  • salt and pepper to taste
  • salt and pepper to taste


  1. 1Pre-heat oven to 180℃. Roast the sausages with a little oil for 5-7 minutes or according to instructions on packet. Once cooked, chop into bitesize pieces and leave aside.
  2. 2Boil the chopped potatoes until soft and a knife can go through easily. Strain and add vegan butter or olive oil, then mash and add salt/pepper to taste.
  3. 3In a pan, heat some oil. Add the chopped celery, carrots and onion cook until soft, add garlic, thyme, herbs and chopped sausages. Pour over the gravy and add water if needed to reach the desired thickness. Leave aside.
  4. 4Meanwhile combine the herbs and lentils together in a small bowl to make the Worcestershire sauce.
  5. 5Add the Worcestershire sauce, peas and yeast extract to the filling mixture and allow to simmer for 5 minutes on low.
  6. 6In an oven proof dish, put the sausage filling mix on the bottom and allow it to cool, once it’s cooled down enough, spread the mash on top and bake in the oven until the mash is golden brown.
  7. 7Serve with some crunchy salad or veggies.

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