Sausage + Bean Potato Bake (HC)

Ingredients

• ½ tsp olive oil
• 4 sausages (pork, beef, chicken/turkey or veggie)
• 1 onion, finely diced
• 1 large carrot, finely diced
• ½ tin chopped tomatoes
• ½ tin of baked beans
• ¼ vegetable stock cube (low sodium), in 50ml boiling water (optional)
• 1 tbsp tomato puree
• ½ tbsp Worcestershire sauce
• ½ tsp smoked paprika
• ½ tsp dried parsley
• Pinch of black pepper, to taste
• 6 tbsp frozen peas
• 200g potatoes, peeled and sliced into thin rounds (approx. ½ cm)
• 60g cheese, grated
• Portion of vegetables to serve (i.e. broccoli, cauliflower etc.)

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Instructions

1. Preheat your oven to 180°C (fan) / 200°C / Gas mark 6.

2. Heat the olive oil in a heavy-based ovenproof casserole dish over medium heat. Add the sausages and brown on all sides (they don’t need to be fully cooked at this stage). Remove and set aside.

3. In the same dish, sauté the onion and carrot for 4–5 minutes until starting to soften.

4. Stir in the baked beans, chopped tomatoes, stock, tomato purée, Worcestershire sauce, smoked paprika, parsley, black pepper and peas.

5. Slice the browned sausages into chunks and stir them through the sauce.

6. Layer the potato slices evenly on top of the sausage and bean mixture.

7. Cover with a lid or foil and bake for 25 minutes.

8. Remove the lid/foil, sprinkle the grated cheese over the potatoes, and return to the oven uncovered for a further 5-10 minutes, or until the potatoes are cooked through and golden on top.

9. Serve with a portion of vegetables.

Batch Cooking Tip: This recipe is perfect for batch cooking! To make more portions, simply increase the sausages, vegetables, baked beans, and potatoes according to how many servings you need.

For the chopped tomatoes, tomato puree, stock, Worcestershire sauce, herbs and spices, increase gradually and adjust to taste – it’s easier to add than take away.

Leftovers can be kept in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.

Dinner

Serves: 2