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+ servings

Cowboy Pie

  • Prep Time
    15 MINS
  • Cook Time
    1 HR
  • KCals 460
  • Carbs 61G
4 Servings


  • 8 low fat sausages
  • 400 g tin of chopped tomatoes
  • 1 onion chopped
  • 2 carrots peeled and sliced
  • 1 tbsp BBQ seasoning
  • 1 tsp garlic granules
  • 1/2 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1 tbsp balsamic vinegar
  • 1 tbsp Henderson's Relish or Worcestershire sauce
  • 1 chicken stock cube made up with 200ml boiling water
  • 400 g mixed beans drained and rinsed
  • 700 g potatoes peeled and cut into small chunks
  • 40 g reduced fat Cheddar grated
  • salt to season potato water
  • low calorie cooking spray


  1. Spray the frying pan with low calorie cooking spray and brown the sausages over a medium heat for 5 minutes. They don't need to be cooked through, just browned. Pop them on a plate and set aside.

  2. Give the pan a wipe and spray with a little more cooking spray. Sauté the onions for 5 minutes until soft.

  3. Add the BBQ seasoning, garlic granules, smoked paprika and mustard powder. Stir well, then add the tomatoes, stock, balsamic vinegar and Henderson's Relish.

  4. Cut each sausage into 4 and add to the pan along with the carrots. Bring to the boil, reduce the heat and simmer for 20 minutes, until the carrots and sausages are cooked.

  5. Meanwhile add some salt to a pan of boiling water and cook the potatoes for around 15 minutes. The potatoes are cooked when a knife slides easily into them. Drain and mash.

  6. Preheat the oven to 180ºC.

  7. When the carrots and sausages are cooked, stir in the beans and pour the mix into an oven proof dish. Top with the mashed potato and sprinkle with the grated cheese.

  8. Bake for 20-25 minutes until the top is golden.

  9. Serve with steamed vegetables or your choice of accompaniment.