Description
A comforting and hearty casserole featuring flavorful Cumberland sausages, tender vegetables, and crisp potatoes, perfect for family dinners or gatherings.
Ingredients
- 6-8 Cumberland sausages
- 2 onions (sliced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
- 400 g (14 oz) tin of chopped tomatoes
- 250 ml (1 cup) beef or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- 800 g (about 1.75 lbs) potatoes, thinly sliced
- Olive oil for drizzling
- Fresh parsley (chopped, for garnish, optional)
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Instructions
- 1. Preheat your oven to 180°C (350°F).
- 2. In a large ovenproof skillet or casserole dish, heat some olive oil over medium heat. Add the sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the skillet and set aside.
- 3. In the same skillet, add the sliced onions, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- 4. Stir in the chopped tomatoes, beef or vegetable broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Bring to a simmer.
- 5. Return the sausages to the skillet, nestling them into the vegetable mixture. Arrange the thinly sliced potatoes on top of the mixture in an overlapping pattern.
- 6. Drizzle the potatoes with a little olive oil and season with salt and pepper.
- 7. Cover the skillet or casserole dish with a lid or foil and transfer it to the preheated oven. Bake for 45 minutes.
- 8. After 45 minutes, remove the lid or foil and continue baking for another 15-20 minutes or until the potatoes are golden brown and crispy.
- 9. Once done, remove the hotpot from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired, and serve hot.