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Vegan Squash, Leek & Sausage Pie

Squash and leek sausage bake is a hearty winter pie topped with cabbage and mashed potatoes, then baked until golden.

Squash and leek sausage pie in a casserole dish


SQUASH AND LEEK SAUSAGE PIE

This squash and leek sausage pie is the perfect winter warmer.

It's packed with vegetables and I included veggie sausages to make it even heartier.

I used vegan Linda McCartney sausages, but you can use your favourite sausages.

The vegetables and gravy are topped with a layer or cabbage, then a layer of mashed potato, then baked until golden.


Squash & leek sausage bake with a portion removed

WHICH VEGETABLES ARE IN THIS PIE?

This pie is filled with lots of hearty winter flavours and vegetables.

  • Red onion
  • Leeks
  • Butternut Squash
  • Spring Greens
  • Potatoes


spring cabbage

WHAT ARE SPRING GREENS?


Spring greens is another name for spring cabbage.

It's similar to kale and forms a loose-leafed head that comes to a point rather than a tight ball like white cabbage.

You can buy it whole, but it is often sold in bags pre-shredded.

It's a good vegetable to add to soups and pies or to serve on the side as extra veg.


butternut squash

WHICH SQUASH TO USE?


You can use any squash in this pie.

I used butternut squash which is a familiar sight in my kitchen.

I love its vibrant orange colour and I like the sweetness from it, especially when it's roasted.

It's also a very nutritious vegetable to add.


squash and leek sausage pie from above next to yellow plates and yellow flowers

WHY IS THIS PIE SO GOOD?


  1. It's full of veg
  2. It tastes great
  3. It's a warming winter dish
  4. It's comfort food
  5. It's easy to make
  6. It's cheap to make
  7. It's a healthy dish

HOW LONG WITH SQUASH, LEEK & SAUSAGE PIE KEEP?


You can keep this pie in the fridge for 3-4 days.

Cover it in foil or clingfilm.


CAN SQUASH, LEEK & SAUSAGE PIE BE FROZEN?


You can freeze this pie for 3-4 months and cook from frozen.

If you can planning to freeze it you might like to layer the ingredients into individual dishes before freezing instead of one big pie. 

You can then take out individual portions as you need them.

If you have a family, you would be just as well to freeze a whole, large pie.

Freeze it just after you've layered it up before it is baked. You will get better results if you cook the layered pie from frozen uncooked (just the sausages and veg are cooked, not the final pie).


MORE MASHED POTATO TOPPED PIES TO TRY




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vegan sausage winter pie

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squash and leek sausage pie in a rectangular pie dish

HOW TO MAKE SQUASH & LEEK SAUSAGE PIE


Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit the print button, then choose save as PDF.

Step 1 - Squash - chunks of butternut squash in a sheet pan

STEP 1


Preheat the oven and add squash chunks to a sheet pan.

I used butternut squash.

Step 2 - Leeks - added to pan

STEP 2


Add sliced leeks to the pan. 

Try to spread the vegetables in a single layer so they roast and don't steam.



Step 3 - Sausages & Red Onions - added to pan

STEP 3


Add thick slices of red onion and the (uncooked) sausages to the pan.

I like to cut the sausages into bite-sized pieces but you could add them whole if you like.

Season with salt and pepper, drizzle with a little oil and pop in the oven.



Step 4 - Potatoes (boiled or steamed)

STEP 4

    
While the vegetables and sausages are roasting, either steam or boil your potatoes.

I left the skins on, but you can peel them if you like.

Once they are soft, mash them with some dairy-free spread or vegan butter and season with salt and pepper.



Step 5 - Roast vegetables and sausages

STEP 5


Once the vegetables and sausages are cooked and golden remove them from the oven.



Step 6 - spring cabbage (in colander, chopped and rinsed)

STEP 6


Now chop and rinse your cabbage.

I used spring cabbage, but you can use any cabbage you like, even the freshly prepared and chopped spring greens.



Step 7 - vegetables and sausages in gravy

STEP 7


Spoon your cooked sausages and vegetables into a large ovenproof dish, then make up your gravy and pour it over the veg and sausages.

I used Bisto onion gravy granules, which are suitable for vegans and make an excellent gravy when mixed with hot water, but you can use your favourite gravy.



Step 8 - cabbage layer

STEP 8


Top with a generous layer of cabbage.

It's always good to add extra veg to your meals if you can.



Step 9 - mashed potato layer

STEP 9


The final layer is a layer of mashed potato.

Dollop it on and smooth over the cabbage then pop it the oven.



Step 10 - pie baked until golden

STEP 10


Bake the pie until golden and crisp around the edges.

Everyone loves those crispy bits!

Serve with extra veg on the side.




Enjoy!




pie, sausage pie, vegan sausage pie, vegan sausage casserole, vegan casserole, vegetable casserole, winter casserole, vegan sausages
dinner
vegan
Yield: 4-6
Author: Jacqueline Meldrum
Vegan Squash, Leek & Sausage Pie

Vegan Squash, Leek & Sausage Pie

Squash and leek sausage bake is a hearty winter pie topped with cabbage and mashed potatoes and baked until golden.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

  • 1 tbsp olive oil
  • 12 vegan sausages, chopped into bite-sized chunks
  • ½ butternut squash, cut into chunks
  • 3 leeks, sliced
  • 1 large red onion, peeled, halved, and thickly sliced
  • 1 spring green cabbage (or other cabbage), chopped
  • 850 ml/1.5 pints/3 cups onion gravy (I used gravy granules)
  • 1 kg/2.2 lbs potatoes, quartered
  • 2 tbsp dairy-free spread or vegan butter
  • salt and pepper

Instructions

  1. Preheat the oven to 180c/ 160c fan/350f/gas mark 4.
  2. Place the chopped butternut squash, leeks, red onion and leeks in a single layer on a large sheet pan or two smaller ones.
  3. Season with salt and pepper and drizzle over a little oil, then bake for 20-25 minutes until everyone is soft and starting to brown.
  4. While the vegetables are roasting, boil or steam your potatoes until soft then mash with dairy-free spread and season with salt and pepper.
  5. Spoon the cooked vegetables and sausages into a deep, large ovenproof dish.
  6. Make up the gravy and pour over the veg and sausages.
  7. Top the gravy covered vegetables and sausages with the cabbage, then top with a layer of the mashed potatoes and smooth before popping in the oven to bake until golden for 25-30 minutes until piping hot, golden and crispy at the edges.
  8. Serve with extra veg.
  9. Enjoy!

Notes:

Use your favourite sausage in this bake. You can chop them into bite-sized pieces or leave them whole.

If you don't have one big tray to roast the veg and sausages on you can use more than one.

For a bit of spice, you could sprinkle the vegetables and sausages with chilli flakes before roasting them.

You can keep this pie in the fridge for 3-4 days. Cover it in foil or clingfilm.

You can freeze this pie for 3-4 months and cook from frozen. Freeze it when you have layered it up, before you bake it for best results.

Calories

623.87

Fat (grams)

41.59

Sat. Fat (grams)

9.18

Carbs (grams)

61.23

Fiber (grams)

7.76

Net carbs

53.47

Sugar (grams)

12.88

Protein (grams)

23.71

Sodium (milligrams)

2372.42

Cholesterol (grams)

83.44

21 comments

  1. What a delicious vegan pie. Love the flavor combo here. Thanks alot for sharing.

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    Replies
    1. Yes the winter vegetables work really well together. Hope you try it.

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  2. I love that this is loaded with veggies! This is one deliciously, comforting, and hearty dish to have this time of year.

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    Replies
    1. Hello from another Jacque and yes it is super comforting.

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  3. Love that this is vegan! Thanks for this recipe...will try it

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  4. Great recipe! I had a leftover butternut squash and this was a great way to use it. I love that this includes veggies that I normally have on hand. I confess that we used regular sausage :-) It was delicious and easy.

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    Replies
    1. I am so glad you enjoyed it and yes it works with any sausages.

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  5. Such a comforting dish. I love the butternut squash in it. It's now one of my go-to recipes for our veggie days. Thank you.

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    Replies
    1. I am glad you've added it to your meal plan, it really us a winner!

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  6. This is exactly the type of comforting food I need right now. Thanks for all the yummy recipes this year. Have a good new year when it comes. Jill

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    Replies
    1. Happy New Year to you too Jill and thanks for taking the time to leave so many lovely comments this year!

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  7. This is proper comfort food for this very chilly weather. Roasting the veggies first keeps all those flavours in and it's looks really filling too.

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    Replies
    1. Yes it really does add more flavour by roasting them and that smoky sweetness.

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  8. All my favorite winter veggies! Looks amazing! This would be the kind of food I will defs crave come January!

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  9. The colors and flavors in this dish are simple spectacular! What a healthy, filling winter recipe!!

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  10. A great plant based meal for Meatless Monday. Perfect for cold winter days. I prefer the leeks over regular onions, better flavor.

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    Replies
    1. I don't use leeks often enough but they are very tasty!

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  11. Happy new year jac - hope you are keeping safe! This pie looks wonderful and great for a winter warmer - I always come across spring greens and get a bit confused about what to use instead because I've never seen them in Melbourne - I guess a lighter cabbage like a napa cabbage might work - though I am quite into red cabbage lately!

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x