This Cowboy Pie is a brilliant family dinner when you want something filling, comforting and easy to make! Juicy sausages in a rich baked bean sauce, topped with fluffy cheesy mash and baked until golden and bubbling.
The kids love this cowboy pie! It uses everyday ingredients, is simple, budget-friendly, can be prepped ahead, and feels like proper comfort food.
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The sausages add loads of flavour ( just make sure to brown them off first), the baked beans make the sauce rich and hearty, and the cheesy mash topping finishes it off perfectly. If your family likes sausage casserole or shepherd's pie, there's a good chance this will be a hit too.
Some of our other family favourites are this one pan lazy day lasagne and hunters chicken pasta bake.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this cowboy pie. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
For the Filling:
- Sausages - Use your favourite sausages. Pork sausages work really well, but chicken or veggie sausages are fine too. For extra flavour, use something like a Cumberland.
- Sauce Base - I've used onion, red pepper & garlic to add sweetness and flavour to the sauce. Dice it up small if you're trying to hide it from fussy eaters! You can also use frozen, pre-chopped onion and garlic for ease.
- Baked Beans - Everyone has a tin in the cupboard!
- Condiments, Herbs & Spices - To add a depth of flavour to the bean sauce, I've added ketchup, Worcestershire Sauce. smoked Paprika & mixed herbs.
For the Mash Topping:
- Potatoes - Use floury potatoes like Maris Piper or King Edward if possible for the best, fluffy mash.
- Butter & Milk - Both are used to make the mash richer and creamier.
- Cheddar Cheese - Sprinkled on top for a golden cheesy finish.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Gluten-Free: Use gluten-free sausages and swap Worcestershire sauce for Henderson's Relish or a gluten-free version.
✔️ Dairy-Free: Use dairy-free butter, milk and cheese.
✏️ How To Make Cowboy Pie
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1:
Cook the sausages until browned and cooked through using your usual method. While they're cooking, get the veg chopped and ready to save time later. Once cooked, slice the sausages into chunky pieces and set aside. (photo 1)
Step 2:
At the same time, boil the potatoes in a pan of salted water until soft. Drain well, then mash with the butter and milk until smooth and fluffy. Pop a lid on to keep warm.
Step 3:
Heat a little oil in a large frying pan. Add the chopped onion and red pepper and cook for 4-5 minutes until softened. (photo 2)
Step 4:
Stir in the garlic and cook for another minute, just until fragrant.
Step 5:
Add the baked beans, ketchup, Worcestershire sauce, smoked paprika and mixed herbs. Give everything a good stir and season to taste. (photo 3&4)
Step 6:
Return the sliced sausages to the pan and mix through the sauce until everything is well coated and heated through. ( photo 5)
Step 7:
Pour the sausage mixture into an ovenproof dish. Spoon the mash over the top, spread it right to the edges, then rough up the surface with a fork so you get those lovely golden crispy bits. Scatter over the grated cheddar. (photo 6,7 & 8)
Step 8:
Bake at 200°C (180°C fan) for 20-25 minutes, until bubbling around the edges and golden on top. Let it sit for a couple of minutes before serving. (photo 9)
💡 Lauren's Top Tips
- 🌟 Brown The Sausages Well: This adds loads more flavour to the finished pie.
- 🌟 Rough Up The Mash: Use a fork to create peaks so the topping goes lovely and golden.
- 🌟 Prep Ahead: Make the filling earlier in the day, then top and bake later.
- 🌟 Hide Extra Veg: Grated carrot or finely chopped mushrooms work well in the filling.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can make the filling up to 2 days in advance and keep it in the fridge. Assemble with the mash when ready to bake.
🗒️ Batch Cooking
Make double the amount, then separate out into individual portions.
🗒️ Leftovers & Storage
Store leftovers in the fridge for up to 3 days in an airtight container.
🗒️Freezing
Freeze baked or unbaked for up to 3 months. Defrost overnight in the fridge before reheating.
🗒️Reheating
Reheat in the oven, covered in foil, until piping hot throughout (around 30 mins), or microwave single portions for a couple of minutes until hot.
💬 Recipe FAQs
Absolutely. Carrots, peas, mushrooms or sweetcorn all work really well.
You can, if you need a shortcut, though a homemade mash gives the best result.
⚡ More Sausage Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Cowboy Pie (Sausage and Baked Bean Pie)
Equipment
- Ovenproof dish
- Potato ricer/masher
Ingredients
For The Pie
- 8 sausages
- 1 medium onion finely chopped
- 1 medium red pepper finely chopped
- 1 garlic crushed
- 800 g 2 x tins of baked beans
- 2 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon mixed herbs
- 1 tbsp olive oil
For The Mash Topping
- 900 g ( 2lb) potatoes
- 40 g (3 tbsp) butter
- 40 ml (3tbsp) milk
- 100 g (1 cup) cheddar cheese grated
Instructions
- Cook the sausages until browned and cooked through using your preferred method. Slice into chunks and set aside. Prep the veg whilst the sausages are cooking.
- Meanwhile, boil the potatoes until soft. Drain well, then mash with the butter and milk until smooth.
- Heat a little oil in a frying pan. Add the onion and red pepper and cook for 4-5 minutes until softened.
- Add the garlic and cook for another minute.
- Stir in the baked beans, ketchup, Worcestershire sauce, smoked paprika and mixed herbs. Season to taste.
- Add the sliced sausages back to the pan and stir everything together.
- Pour the sausage mixture into an ovenproof dish. Spoon the mash over the top and spread to the edges. Rough up the top with a fork, then sprinkle over the grated cheddar.
- Bake at 200°C (180°C fan) for 20-25 minutes until golden and bubbling.
Video
Notes
- Brown the sausages well first for the best flavour.
- Prep the veg while the sausages cook to save time.
- Rough up the mash with a fork before baking for golden, crispy bits on top.
- Spread the mash right to the edges so the filling stays tucked underneath.
- Great for making ahead - assemble earlier, then bake when needed.
- Leftovers keep in the fridge for up to 3 days.
- Freeze baked or unbaked for up to 3 months.
- Use gluten-free sausages and Henderson's Relish if needed.
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