Sausage and Potato Dumpling Casserole

Ingredients

• 800 g marissa piper potatoes
• 6 Cumberland sausages
• 1 tbsp olive oil
• 2 carrots
• 1 leek
• 1 heaped teaspoon whole grain mustard
• 3 tbsp brown sauce
• 1 tin mixed beans
• 1 tin plum tomatoes

Method

1. Boil 800 g marissa piper potatoes.
2. Gently fry 6 Cumberland sausages in olive oil for about 10 minutes until golden.
3. Split carrots in half and into quarters, and roughly chop leek.
4. Fry the leek and carrots in the same pan for 10-15 minutes until caramelized.
5. Season mashed potatoes with salt, pepper, and a heaped teaspoon of whole grain mustard.
6. Form the mashed potato mixture into four potato dumplings.
7. Add a teaspoon of whole grain mustard to the vegetables and cook for a moment.
8. Add 3 tablespoons of brown sauce, a tin of mixed beans (with juice), and a tin of plum tomatoes (breaking up the tomatoes).
9. Fill the tomato tin with water and add to the pan, bringing to a boil and simmering for 10-15 minutes.
10. Score the sausages into half-centimeter slices, then sink them into the sauce.
11. Add the potato dumplings to the casserole and brush with oil mixed with thyme and rosemary.
12. Place under the grill on high for 10-15 minutes until golden and crispy.