‘Sausage’ & Bean Shepherd’s Pie

As Northern Europe enters the last stages of winter (or the last storms before the heat kicks in, in our case here in Malta), it seemed fitting to make another comforting dish for the weekend.  In fact, this is my mouthwateringly vegan variation of the good old English favourite, the shepherd’s pie.  But for the protein and bulk, this version is using Linda Mac sausages, and borlotti beans – fast becoming my favourite legume.  Serve with green vegetables of your choice, or else a freshly chopped green salad – and you are unlikely to have any leftovers for tomorrow’s sandwiches !


1 400g (14 oz) tin borlotti beans

3 Tbsp tomato paste

1 cup (8 oz) tomato pulp

1 onion, very finely chopped

2 cloves garlic, finely chopped

salt to taste

½ tsp stevia, or other sweetener of your choice

a little water

around 5 vegan sausages, fried or grilled, then cut into slices and set aside  (I used Linda McCartney)

1 cup vegan cheese (optional)

olive oil for frying


150g (5 oz) instant mashed potato (I used 1½ packets of Mr Mash) – yes, I am an addict and I hate any potato lumps in mine – this is where my palette has remained very juvenile.  Make according to instructions on packet, add margarine, creamy vegan milk and salt to this for best results – you must add the vegan margarine, or else the potatoes won’t go golden.


  1. Fry your onions and garlic in a skillet pan (I used a small cast iron gratin dish), then add the tomato paste, and the beans, and stir.
  2. Preheat your oven to 400ºF (200ºC)
  3. Next, add a little bit of water, the salt, tomato pulp, and your sweetener, and cook until thick, but not too thick.
  4. Then remove, and make your mashed potatoes.
  5. Add your grated ‘cheese’ on top of the bean mix, and add the cooked sausages on top of this.
  6. Your final layer is your mash – so spoon it on top, and then place in your pre-heated hot oven (put a spoon of marg. in the centre, it will melt and make the potatoes golden).
  7. The dish is ready when the mashed potatoes are nicely golden on top. Serve and enjoy !!!!   MMmmm . . . . .


All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010





  1. Miriam this sounds overly delicious, I’m sure I’ll be making this in the coming days.

  2. it looks fantastic! thanks!

  3. Thank you Demetra, and I hope you make and enjoy it ! If so please let me know. 🙂

  4. Pascal Hi there and I do hope you make and enjoy this, it’s one of those very more-ish dish ! Let me know how it goes as and when.

  5. Looks soooo yummy! Miriam, could you please describe “tomato pulp” for me? Canned tomatoes without juice? Fresh tomatoes? Thanks!

  6. Liz Hi there. Tinned chopped tomatoes in their own juices. Hope you enjoy it – let me know. 🙂

  7. I just made this for myself and my meat-eating parents, and it is fantastic comfort food! They all gave positive feedback 🙂 It is also very simple to make. I used red kidney beans in chilli sauce instead of borlotti beans, added some fresh basil and lemon juice, left out the vegan cheese and used fresh mash instead of instant.

  8. Sounds like a great dish you served up, bravo, and you also got the ‘thumbs-up’ from your parents, an additional bonus ! Well done Tehmina and I look forward to your future comments on my blog ! 🙂

  9. This sounds great, but I live in Florida. Can I find these ingredients here?

  10. Stacey Hi there and welcome here. I am not sure what brands are sold local to you. I believe Gardein is sold there – you may wish to find out what vegan sausages are sold in your area – Gardein make a ground crumble, may be you can make it with that if so, here is the link for you http://www.gardein.com/food_service_detail.php?f=58 Let me know how it goes as and when. 🙂

  11. I just made this and it is divine ! I used Cannellini beans because I had them, and smashed yukons because I had to use them soon. I am not the best cook but I haven’t messed up one of your recipes yet 🙂 Even my 16 daughter who is picky-picky likes your recipes. She finally gave them a try after walking in and out the kitchen getting more and more interested. 2 thumbs up from me and my daughter. Thanks Miriam !

  12. Miriam I’m finally gonna make this tomorrow.
    Just one question, any idea how long it needs to stay in the oven?

  13. Hi Pascal, it’s one of those dishes that guides you – how ? it is ready when it is golden – pretty much like or close to the pic. I would say 30-40 minutes on a hot oven BUT since many ovens are different, the key is to keep an eye ! Let me know how it goes as and when. 🙂

  14. Kathleen Hi there and many thanks for dropping by here with your comment. I am delighted that both you and your daughter are enjoying my recipes and also this recipe too ! Kudos to you for improving upon your culinary repertoire as well as your techniques, based upon my recipes or not, you have applied yourself to the kitchen and are turning out some great dishes. Well done, and I look forward to your future comments on my blog. 🙂

  15. Thank you Miriam, now at least I have an idea how long 🙂

  16. oh yum!! i’m going downstairs to make this right now. i’ll probably use kidney beans as i have no idea what borlotti beans are. i can’t wait to try the fried “eggs” too. love your recipes. have tried several now and none of them disappoint!

  17. Oh thanks there Sharon, how kind of you to say so. Hope you enjoy this and come back with your comments on both this and the forthcoming ‘fried eggs’ Enjoy & Bon Appetite in advance. 🙂

  18. You are welcome Pascal. 🙂

  19. Delicious, very delicious.
    Think I’ve made enough for 3 days lol

  20. So glad you enjoyed it Pascal. At least you don’t have to cook for the next two days lol ! 🙂

  21. Not been about for a bt .. Well been lurking! Just trying this now and all looking and smelling fab. Looks like another success thank you. Cant wait till my book arrives x

  22. That’s awesome news Catherine, I do hope you enjoy this through and through ! Thanks for pre-ordering my book ! 🙂

  23. Have made this twice now – used a tin of chilli red kidney beans. Delicious. Thank you for sharing all these wonderful recipes.

  24. Hi there Sarah, I am so glad that you have made and enjoyed this, that’s awesome ! 🙂

  25. Made this delicious recipe today. Really yummy, my partner loved it too. Thank you for all your wonderful recipes. When will I be able to buy your book in the UK?

  26. Sarah Hi there and so glad you made and enjoyed this recipe together with your partner, that’s awesome. Meantime if you wish to purchase my book, it is available on Amazon UK, here is the link for you (the book is 304 pages long and full of pics and plenty of exciting recipes there, including a section dedicated to making your own cheese, easy recipes and dairy substitutes) http://www.amazon.co.uk/gp/product/0449015653?ie=UTF8&creativeASIN=0449015653&linkCode=xm2&tag=mouthwvegan-21 Best your way and thanks for your interest in my book.

  27. Made this for dinner tonight. Was very yummy and have leftovers for tomorrow.

  28. Always a bonus Juanita when leftovers await in the fridge for the next day ! Enjoy it again. 🙂

  29. Absolutely fab and easy

  30. Thanks Catherine, glad you enjoyed it ! 🙂

  31. Okay – where have you been all my life? ;p This looks so scrummy that, despite not feeling too good, I’m going to give it a go and have got all the ingredients out ready to start. I’ve been looking for something nice to cook all morning, but this really made an impression. i really need comfort food.

  32. Ariane Hi there, thanks for dropping by and dearly hope you enjoy this. As far as comfort food is concerned you will find lots of it on my blog and as an added bonus most of it is also healthy and all plant based. Let me know how this goes and bon appetit your way in the meantime ! 🙂

  33. Pingback: Veganrecipehour Thursday 3rd April #vegansausages theme | The Veganrecipehour Blog

  34. Hi vegan recipe hour – I think you missed out the credit for us : Mouthwatering Vegan, although the link on the word ‘recipe’ is to our site. Thanks and Cheers !


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