RECIPE: Sausages with Winter Vegetable Mash | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? This winter vegetable mash serves at least two of your five a day, is high in fibre and high in antioxidants.

I know everyone is into cool hipster gastropubs and cute boutique cafes serving insta-perfect plates, and that’s all well and good – I like taking pretty pictures of food that no-one cares about as much as the next blogger. But, even so, there’s no excuse to look down your nose at a good ol’ plate of bangers and mash!

It’s comfort, it’s warmth, it’s familiarity. It’s food from childhood, from the local pub menu alongside ham, egg and chips and steak and kidney pie, from family dinners where the mash and gravy were as lumpy as each other but no-one really paid attention because Neighbours was on the telly.

Simpler times, right?

Using carrot, squash and sweet potato alongside the humble white potato still makes a smooth, creamy, delicious pile of mash but with more zing, more colour and, most importantly, more veggies! These classic winter vegetables are full of fibre, vitamin C and antioxidants, and most of them can be found either tinned, frozen or pre-prepared to make life just that much easier.

Using either pork or veggie sausages, these ingredients from my local supermarket served four people at just 68p per person.


2 Carrots, Peeled & Chopped
1 Butternut Squash, Peeled & Chopped
1 Large Baking Potato, Peeled & Chopped
1 Sweet Potato, Peeled & Chopped
8 Pork Sausages (or veggie alternative)
1 Onion, Sliced
250ml Onion Gravy

For me, well-seasoned mash makes all the difference. As usual, be generous with salt and pepper, but also throw in some dried rosemary, dried thyme and a squeeze of mustard with the vegetables to make a completely mouth-watering mash.

So, this is how I did it…

1. Add the chopped winter vegetables to a large saucepan of water, bring to the boil and simmer for 20 minutes until everything has gone soft enough to mash.

2. Meanwhile, cook the sausages according to packet instructions (mine are usually oven-cooked, but grilling or frying will do the job too if that’s what you prefer).

3. Heat a frying pan with cooking spray or a very light dash of oil and cook the sliced onion on a low heat for around 10 minutes, until softened.

4. Once the vegetables are soft, drain the water from the pan, season really well and mash. I’ll leave this part up to you – I usually make my mash with a tablespoon of spread and a few splashes of milk, but use whatever method you like.

5. Whip up the gravy by stirring the granules with hot water, according to packet instructions.

6. Serve up the rich vegetable mash and top with cooked sausages, onions and gravy.

Tips & Tricks

  • There is absolutely nothing wrong with using frozen or tinned vegetables, and you can do so for any included in this recipe. It cuts down prep time and makes these ingredients more accessible and, sometimes, even cheaper.


  • Plenty of other vegetables, such swede, celeriac, cauliflower and beetroot, could easily make a good mash for this recipe, so don’t be afraid to chop and change your favourites!


  • Vegetarian sausages are usually a much lower fat option compared to pork sausages, but they aren’t the only option – chicken and turkey sausages might sound a little unusual, but they’re definitely a leaner meat alternative.




RECIPE: Carrot And Coriander Soup | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than 50p per person
What are the benefits? This recipe is suitable for vegans, gives you 1 of your 5 a day and is rich in antioxidants.

It’s getting cold. I hate it when that happens. I mean, I love hot chocolate, the sound of rain, dressing gowns and all the other lovely things that come with winter, but I hate being cold.

Luckily, this new recipe is the perfect solution to those days when you seem to have a constant chill and can’t sniffling into your Kleenex ❄

I gave this a go because it’s my favourite flavour of soup and I’ve always wanted to try my hand at creating my own version. I made this to stretch for two servings, but it’s really simple to make for more or less – just adjust the amount of water and add a couple more carrots!

A bowl of this soup is high in fibre, antioxidants and vitamins from the carrots, plus it’s a wonderfully low fat, low carb option, if that’s something you’re looking for. It’s cheap too, with the ingredients only setting me back around 35p per person.


3 Small Carrots, Chopped
1 Medium Onion, Chopped
1 Vegetable Stock Cube
0.75 Litres Boiled Water
Dried Coriander 

Obviously coriander is kind of an essential one for this recipe! Other seasoning you will need to add is some dried garlic, salt and black pepper.

So, this is how I did it…

1. Because I wanted something that tasted rich and warming, I melted some butter in a pan for this recipe before throwing in the chopped carrot and onion. However, you can just use oil or cooking spray and it’ll taste just as good.

2. Fry the carrot and onion few minutes on a high heat before turning down and adding garlic, salt, pepper and a load of dried coriander.

3. Pour in the boiling water and dissolve a vegetable stock cube into the pan before leaving the simmer for 15 – 20 minutes.

4. I’ve only got a small hand blender, so I left the pan to cool a little before blending everything together. If you’ve got a full-sized stand-alone blender, you can pour it all in there straight away and whizz it to your heart’s content. Either way, blend until no chunks are left.

5. For a last little zing of flavour, pour into a bowl and sprinkle a touch more black pepper and dried coriander once it is in a bowl before serving.

6. Reheat on the hob or in the microwave if it’s cooled down too much during blending.

Tips & Tricks

  • Honestly, this basic soup recipe will work with any vegetables you’d like use, with pretty much exactly the same method – soften whatever veggies you choose, pour in the stock, simmer, blend and serve!


  • I would absolutely recommend batch cooking this because it reheats brilliantly and makes a lovely lunch the next day too.


  • I used dried coriander here simply because pretty much all of my herbs and spices are dried, but you don’t have to – fresh if brilliant if you’ve got it!