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Photo of Curried sausage and potato pies by WW

Curried sausage and potato pies

Total Time
1 hr 15 min
35 min
40 min
We’ve revamped the ol’ bangers and mash to create a wonderfully modern pie dish. Filled with everyone’s favourite rustic vegetables, these little pies are perfect for those cooler nights.


Extra lean beef sausage

500 g

Olive oil

2 tsp

Brown onion

1 medium, chopped

Curry powder

2 tsp

Butternut pumpkin

300 g, cut into 1cm cubes


2 medium, finely chopped

Canned diced tomatoes

400 g


400 g, choppeed


240 g, chopped

Skim milk

cup(s), (80ml)

Reduced fat oil spread

2 tsp

Wholegrain bread

1 slice(s)


  1. Preheat oven to 200°C. Place sausages in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 2-3 minutes or until firm. Drain and cut sausages into 1cm rounds.
  2. Heat oil in a large saucepan on medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry powder and cook, stirring, for 1 minute or until fragrant.
  3. Add pumpkin, carrot, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat. Simmer, covered, stirring occasionally, for 15 minutes or until vegetables are tender. Stir in sausage and season to taste.
  4. Meanwhile, boil potato and parsnip for 15 minutes or until tender. Drain and coarsely mash with milk and canola spread. Season. Divide sausage mixture among four 1½-cup (375ml) capacity ovenproof dishes. Top with potato mixture and sprinkle with grated bread. Bake for 15-20 minutes or until heated through and crumbs are brown and crisp.