Vegetarian Bangers & Mash

This recipe works in combination with: Aubergine & Red Pepper Bake, Courgette & Leek Risotto, Vegetable Tagine with Couscous. This recipe features in these meal plans: Veggie Classics 1.

Home-made leek and herb sausages with creamy potato mash and gravy.


  • 40g of cheddar cheese, grated
  • 1/2 small leek, thinly sliced
  • 1 medium baking potato (approx 320g), peeled and diced
  • 1 medium egg
  • 30g of breadcrumbs
  • 50g of frozen peas
  • 2 tbsp vegetable oil
  • 1 tsp margarine/butter
  • 1 tsp dried mixed herbs
  • 2 tbsp milk
  • 2 tbsp plain white flour
  • 150 ml gravy, made from vegetarian gravy granules
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.55
  • Store cupboard: Basic
  • Calories per serving: 785
  • 5-a-day per serving: 1
  • Print Recipe
Vegetarian Bangers & Mash photo

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  1. To make the sausages, mix together the leek, cheese, breadcrumbs, egg and mixed herbs. Season generously with salt and pepper.
  2. Divide the mixture into thirds and roll into three sausages, roughly 2cm thick.
  3. Sprinkle the flour onto a plate. Roll the sausages in the flour to coat evenly and gently pat off any excess.
  4. Cook the potato in lightly salted boiling for 10 minutes, or until tender.
  5. Meanwhile, heat the oil in a frying pan and fry the sausages for 5 minutes, or until crispy and brown.
  6. Cook the peas according to the packet instructions.
  7. Drain the potato and mash with the milk and margarine/butter. Season to taste with salt and pepper.
  8. To serve, simply spoon the mash onto a plate, arrange the sausages on top, pour over the gravy and serve with the peas.

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