Ingredients
- 1 tbsp Olive oil
- 8 good quality pork sausages
- ½ yellow pepper, de-seeded and chopped
- ½ red pepper, de-seeded and chopped
- 100g of mushrooms, chopped
- 1 clove of garlic, crushed
- 1 red onion, chopped
- 1 jar of passata
- 250ml of vegetable stock
- 1 handful of chopped basil
- 1 tsp of sugar
- Salt and pepper
- 1kg of potatoes, peeled and quartered
- 50g of butter
- 50g of mature cheddar cheese
• Heat the oven to 220°C (gas mark 7). Drizzle the olive oil in a roasting tin, and add the sausages, pepper, mushrooms, garlic and red onion. Roast for 20 minutes.
• Remove the roasting tin and cut the sausages in quarters. Lower the oven temperature to 200°C (gas mark 6), then pour in the passata, stock and stir in the sugar and the basil. Season well with the salt and pepper.
• Roast for a further 15 minutes. Meanwhile boil the potatoes in salted water until tender. Drain and then put the potatoes back on the pan so the excess moisture is removed.
• Mash the potatoes with the butter and the cheese.
• Remove the roasting tin and transfer the sausage casserole to an ovenproof dish. And then top with the cheesy mash.
• Transfer back into the oven for 15 minutes until the potato is golden on top
