Good Old-fashioned Sausage and bean pie

Pie was actually the most searched word on the blog last year, so with that in mind I have created a whole pie section for my upcoming book, One yummy mummy family food made easy.

I’m finding it so hard to save the recipes for the book alone! (you know me, I’m, an all or nothing girl)

This Sausage and bean Pie is such a show stopper when you remove it from the cake tin you can’t help but feel a sense of pride!

I had to share it with you.

When I was at school we were lucky enough to have a hot food cantine. There was a Sausage and bean Pie on the menu most days. The queue for kids was out the door for it.

Making it was the most popular dish in the school. So I decided to make my own version of it, this one is a little bit posher using butter beans, but you can use baked beans if your family would rather have them.

I can wait to hear how you guys get on with this one over on the facebook page or why not join my “home cooks Ireland ” facebook, group 

Jolene x


around 12 to 16 good quality low fat pork sausages skin removed
1 onion grated
1 garlic clove crushed
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

1 tin of beans butter beans drained
1 tablespoon of red pesto
200g passata
1 teaspoon of paprika

salt and freshly ground black pepper

2 packs of ready rolled shortcrust pastry

1 egg beaten

Method (serves 6 )

You will need a 9 inch round springform cake tin and 2 mixing bowls
Preheat oven to 180c
Grease the cake tin with a little oil
Cover the base and the sides of the tin with pastry leaving a little hanging over, (patching up any holes)
Grate onion and crush your garlic
In a mixing bowl add the sausage meat with the onion and fresh chopped herbs and get your hands in and give a good mix
Season with salt and pepper
In the other bowl, mix the butter beans, with passata, red pesto and paprika
Now add the sausage meat mix to the base of the pastry and press down gently, filling the whole bottom of the pie case
Then top with the butter bean mixture
Open the other pack of pastry for the lid.
Place on top of the pie and Pinch all around the edge to seal the pie.
Brush with egg wash.
Put in the middle shelf in the oven and cook for 50 mins

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