Cowboy Pie

Cowboy pie

Cowboy Pie

If you’ve not heard of a cowboy pie before then you’re in for a treat. It is the ideal family pleaser with plenty of familiar flavours and quick and easy instructions.

The recipe includes our Cumberland Sausage and Dry Cured Oak Smoked Bacon for a meaty pie fit for a cowboy.

Our Cumberland Sausage is a sumptuously bold take on a well known classic with plenty of expertly selected herbs, spices and black & white pepper to enhance a rich and succulent sausage – made with the finest cuts of British Shoulder of Pork.

Our Dry Cured Oak Smoked Bacon is cured traditionally by hand and smoked using oak chippings for an unrivalled smoky flavour and truly meaty texture.

When it comes to these sausages, we source only the finest cuts of Red Tractor British Pork Shoulder. This gives the meaty bite and great juicy taste our customers love.

Serves 4
50 mins
896 cals
(Per serving)


  • 6 Edwards Cumberland Sausages
  • 6 Edwards Unsmoked Dry Cured Bacon
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 3 large potatoes
  • A large knob of butter
  • A splash of milk
  • 2 x 420g tins baked beans
  • 2 tbsp BBQ sauce

Cooking Instructions

  • Place a large non-stick frying pan over medium-high heat and gently fry onions, garlic, the sausages and bacon, turning occasionally.
  • Make some mashed potato by chopping and boiling the potatoes until soft. Then add the butter and milk and mash until smooth.
  • Chop the sausages and bacon into smaller pieces and place into an oven safe pan, skillet or dish. Add the fried onions, garlic, baked beans and the barbeque sauce - and salt and pepper to taste.
  • Pipe or spread a layer of mashed potato over the top and bake for a further 30 minutes in the oven until golden. Sprinkle over some cheddar cheese (if you have some) for an optional cheesy top.
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