12/03/2026
Do you want a piece of the pie? I certainly DO!!! 🥧✨
The last few weeks we’ve baked a pie as the dinner of choice on a Sunday – and we are totally loving it! Comforting, warming and cosy for the end of the week.
Get involved and join in the fun – serves 2 👩🍳
Chicken Sausage and Vegetable Pie 🥧
You’ll need:
5 Chicken Sausages (Heck for us!)
Frylight Olive Oil cooking spray
Half an onion, diced
1.5 garlic cloves, minced
1 carrot, diced
2 celery sticks, diced
200g chopped tomatoes
Half a courgette, diced
500g potatoes, boiled
150ml chicken stock
1 tbsp tomato puree
1 tsp oregano, dried
1 tsp basil, dried
1 tsp paprika, dried
20ml milk of choice
Steps to follow:
1️⃣Spray a pan with Frylight. Add the chicken sausages and cook, breaking them into pieces accordingly. Once browned, remove from the pan and set aside.
2️⃣Add the onion and garlic to the same pan. Fry for a few minutes before adding the carrot, courgette and celery into the mix.
3️⃣Pour in the chopped tomatoes, tomato puree, chicken stock and all the seasonings. Stir the chicken sausages in and let the mixture simmer for approximately 20 minutes.
4️⃣In the meantime, place some water in a separate pan. Use this to boil the potatoes, until tender. Drain before mashing with milk and any salt and pepper for seasoning.
5️⃣Spoon the sausage ragu into an ovenproof dish and top with the mashed potato. Place into the oven at 180°C for around 30 minutes – for that extra crunch on top.
I served mine with my absolute fave tenderstem broccoli for all the goodness🥦
✨ Optional: Add a little cheese on top or a splash of Lea & Perrins Worcestershire sauce (Brad said this totally took the dish to top tier!!)
ENJOY! 😋