Ingredients
- 400 g potatoes, peeled and thinly sliced
- 1 large carrot, about 200 g, thinly sliced on a diagonal
- 1 medium parsnip, about 200 g, thinly sliced on a diagonal
- 1½ tablespoons sunflower oil
- 8 turkey sausages, about 500 g in total1 onion, finely chopped
- 2 teaspoons paprika
- 2 tablespoons plain flour
- 2 cups (500 ml) chicken stock, preferably homemade
- 1 tablespoon worcestershire sauce
- 3 teaspoons wholegrain mustard
- 1 teaspoon light soft brown sugar
- salt and pepper
- 1 can red kidney beans, about 400 g, drained and rinsed
- 1 tablespoon (20 g) butter, melted
Preparation
- Preheat the oven to 190°C.
- Cook the potato, carrot and parsnip slices in a saucepan of boiling water for 3–4 minutes or until just tender.
- Drain and set aside.
- Heat the oil in a frying pan.
- Add the sausages and cook over a moderate heat for 10 minutes, turning to brown them evenly.
- Remove the sausages from the pan and reserve.
- Add the onion to the pan and sauté for 5 minutes, stirring, until soft and golden.
- Stir in the paprika and flour, then gradually mix in the stock.
- Bring to the boil, stirring, then reduce the heat to moderate and simmer until thickened and smooth.
- Stir in the worcestershire sauce, 2 teaspoons of the mustard and the sugar.
- Season to taste.
- Add the beans.
- Cut the sausages into thick slices and stir into the sauce.
- Bring back to the boil.
- Spoon the sausage and bean mixture into a 1.
- 5 litre shallow baking dish.
- Arrange the sliced root vegetables over the top, starting in the centre and working out in overlapping rings to cover the surface completely.
- Mix the remaining 1 teaspoon of mustard with the melted butter and brush over the vegetables.
- Bake for 30–35 minutes or until the sauce is bubbling and the vegetable topping is golden brown.
- Serve hot.