Classic Sausage Casserole With Mash & Green Beans

Peel and finely dice the carrot[s]

Peel and finely dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the Cumberland sausages and cook for 2 min on each side or until browned all over

Meanwhile, peel and finely chop (or grate) the garlic

Add the chopped carrot and onion to the pan with the sausages with a pinch of salt

Reduce the heat to medium and cook for 6-8 min or until softened

Meanwhile, boil a kettle

Peel the potatoes and cut them into large bite-sized pieces

Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once done, drain and return to the pot to steam dry

Once the onion and carrot have softened, add the chopped garlic, tomato paste and dried oregano to the pan and cook for 30 sec

Crumble in the chicken stock cube[s] and add the chopped tomatoes, Henderson's Relish and 200ml [400ml] boiled water

Give everything a good mix up and cook for 10-15 min or until the sauce has thickened and the sausages are cooked through

Meanwhile, re-boil a kettle

Add the green beans to a pot, cover them with boiled water until fully submerged and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a bite

Once done, drain and return to the pot and keep covered until serving

Meanwhile, return the drained potatoes to a low heat and add a splash of milk and a large knob of butter

Mash until smooth, then season generously with salt