Bangers and Mash Pie

  • 10MINS
  • 35MINS
  • Serves 4
  • 392KCAL

Your favourite family meal made into an easy weeknight dinner! This slimming friendly pie is comfort food at its best!

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5

NutritionPer Serving

  • Calories392
  • Carbs54g
  • Fat4.9g
  • Saturates1.4g
  • Sugars15g
  • Protein26g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Bangers and mash is one of our go-to weeknight dinners when we’re craving something quick and comforting. 

We’ve revamped this family favourite into a pie, full of the flavours you love with a crisped-up, golden-brown top! 

You can use any kind of sausage that you like for this recipe, from your favourite low fat sausage to veggie sausages – just remember to adjust the nutritional information accordingly. 

What diets is this Bangers and Mash Pie suitable for?

This Bangers and Mash Pie can be enjoyed on vegetarian diets, as long as you substitute the stock cube and sausages for suitable vegetarian alternatives. 

You can also make this recipe gluten free – just make sure you use gluten free sausage and stock cubes. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Bangers and Mash Pie?

Nope! This is an easy dinner for the middle of the week and all the ingredients are easy to find at the supermarket. 

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

How to Batch

Cool the pie within 2 hours of cooking, then divide the cooked recipe into individual portions and freeze immediately.

Make it Veggie

Switch to vegetarian sausages and vegetable stock.

Swap This

We used chicken chipolata sausages in this dish, but you can swap them for your preferred low-fat sausage, or even chunks of chicken breast!

How many calories are in this Bangers and Mash Pie?

There are 392 calories per portion in this Bangers and Mash Pie recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Preheat the oven to 220°C. Put the potatoes in a saucepan and cover with water, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft. 

Step 2

White the potatoes are cooking, put the sausage pieces, onion and celery in a frying pan and spray with low calorie cooking spray. Cook over a medium heat for 5 minutes, until the sausage has started to brown and the onion starts to soften. Add the stock, vinegar, Henderson’s relish, garlic granules, thyme and mustard powder, then reduce the heat and simmer for 5-10 minutes until the onions are soft and glossy. Remove from the heat and stir in the tomato puree. The mix should be coated in a thick gravy but add a splash of water to loosen it if you need to. Stir through the peas and set aside while you prepare the mash.

Step 3

When the potatoes are done, drain the water and mash the potatoes until creamy. Add the egg and mustard powder and mix through. Season with salt and pepper. 

Step 4

Spread the sausage mix in a roasting dish or pie dish. Spoon the mash on top and use the back of the spoon to smooth it out. Place in the preheated oven and bake for 15 minutes, or until the top is golden and the pie is piping hot throughout. 

What could I serve with this Bangers and Mash Pie?

This is a full meal all in one dish! If you wanted, you could serve with some extra veggies or add any of the following:

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How do you know when Bangers and Mash Pie is cooked?

You’ll need to cook this Bangers and Mash Pie in the oven for about 15 minutes until the top has turned golden brown and it’s piping hot all the way through. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Bangers and Mash Pie in the fridge?

We advise that you eat this recipe within 4 hours of serving it.

If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Bangers and Mash Pie can be kept in the fridge for around 3 days.

Can I freeze Bangers and Mash Pie?

Yes, this recipe can be frozen! You’ll need to cool the pie within 2 hours of cooking and then divide it into individual portions before freezing. Don’t forget to do the following:

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.
  • Label your dish with the name of the recipe and the date that you froze it on.

How do I reheat Bangers and Mash Pie?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and then reheat as from chilled. 

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Bangers and Mash Pie

Your favourite family meal made into an easy weeknight dinner! This slimming friendly pie is comfort food at its best!
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 392
  • Carbs 54G

Ingredients

For the mash

  • 750 g potatoes, peeled and quartered
  • 1 medium egg, beaten
  • ½ tsp English mustard powder
  • salt and black pepper

For the filling

  • 8 chicken chipolata sausages (272g in total), each sliced into 4 or 5 pieces
  • 2 onions, thinly sliced
  • 1 celery stick, finely chopped
  • low calorie cooking spray
  • 250-350 ml beef stock (1 very low salt beef stock cube dissolved in 250-350ml boiling water)
  • 2 tbsp balsamic vinegar
  • 1 tbsp Henderson's relish
  • 1 tsp garlic granules
  • ½ tsp dried thyme
  • ½ tsp English mustard powder
  • 3 tbsp tomato puree
  • 200 g frozen peas

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 220°C. Put the potatoes in a saucepan and cover with water, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft.
  2. White the potatoes are cooking, put the sausage pieces, onion and celery in a frying pan and spray with low calorie cooking spray. Cook over a medium heat for 5 minutes, until the sausage has started to brown and the onion starts to soften. Add the stock, vinegar, Henderson’s relish, garlic granules, thyme and mustard powder, then reduce the heat and simmer for 5-10 minutes until the onions are soft and glossy. Remove from the heat and stir in the tomato puree. The mix should be coated in a thick gravy but add a splash of water to loosen it if you need to. Stir through the peas and set aside while you prepare the mash.
  3. When the potatoes are done, drain the water and mash the potatoes until creamy. Add the egg and mustard powder and mix through. Season with salt and pepper.
  4. Spread the sausage mix in a roasting dish or pie dish. Spoon the mash on top and use the back of the spoon to smooth it out. Place in the preheated oven and bake for 15 minutes, or until the top is golden and the pie is piping hot throughout.

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