Sausage casserole with creamy mash

Sausages and bacon in a sticky, smoky tomato and bean sauce, served with a mound of mash.

Ingredients

• 8 Pork sausages
• 4 Bacon rashers, chopped
• 2 Onions, sliced
• 250 g Carrots, sliced
• 1 Peppers, chunked
• 400 g Chopped tomatoes
• 415 g Baked beans
• 20 g Tomato purée
• 10 ml Worcestershire sauce
• 3 g Smoked paprika
• 2 g Mixed herbs
• 15 ml Vegetable oil
• 800 g Potatoes, peeled and chopped
• 30 g Butter
• 80 ml Milk

Method

1. Heat the oil in a large casserole and brown the sausages all over, about 8 minutes. Lift them out and cut each into 3 chunks.
2. Fry the bacon, onions, carrots and pepper in the same pot for 8 minutes until soft.
3. Stir in the tomato purée, paprika and herbs, then add the tomatoes, beans and Worcestershire sauce.
4. Return the sausages, bring to a gentle simmer, cover and cook for 30 minutes.
5. Meanwhile boil the potatoes in salted water for 18 minutes, drain and mash with the butter and milk.
6. Serve the casserole spooned over the mash.