Bangers and mash is a traditional family favourite – we’ve given this classic dish an entirely vegan twist for super simple comfort food, ready in an hour and made with just 5-ingredients.
5 mins to prepare and 55 mins to cook
drizzle of olive oil
6 Plant Chef Cumberland Style Bangers
600g pack vegetable soup mix
400g tin chopped tomatoes
400g pack Plant Chef mashed potato
330g pack Tenderstem broccoli
- Heat the oil in a hob-safe casserole dish, add the bangers and cook for 5-6 mins until starting to turn golden. Remove from the dish and chop each into 3 pieces, then set aside.
- Add the veg soup mix to the pan, season and cook for a few mins, stirring occasionally, then tip in the tomatoes along with 1½ cans of water, add the chopped bangers back to the dish, bring to the boil then reduce to a high simmer and cook for about 15 mins or until the mixture reduces a little.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Once the vegetable mix has reduced, transfer it to an ovenproof dish, and spoon over the mashed potato to cover, use the back of a fork to spread it. Cook in the oven for 20-30 mins or until bubbling and top is golden. Meanwhile, boil the broccoli for 6-8 mins or until the stems are tender, drain well and serve with the pie.
Tip: It may be easier to spread the mash on top when it is hot - cook it in the microwave as per pack instructions.
Make ahead and keep in the fridge until ready to bake, or wrap and freeze for up to 1 month, defrost and cook in oven as per recipe