Page 38 - HFHB - Magazine

Sausage casserole

with cauliflower

mash

Ingredients

8 beef sausages, pre-cooked* and thickly sliced
2 tblspns olive oil
½ leek, diced*
2 tblspns tomato paste
½ cup salt reduced beef stock
1 x 400g tinned tomatoes
1 cup cherry tomatoes, chopped
½ cup passata
2 tblspns dried herbs of choice (I used thyme, but
oregano, basil, parsley will also work well)
Salt & Pepper
2 medium potatoes
½ cauliflower
½ cup milk of choice
1 tblspn butter

Method

Peel and dice potatoes, cut cauliflower into florets
Steam potatoes until tender (about 15 minutes), add
the cauliflower for the final 5 minutes
While potatoes are cooking, heat oil in a frypan over
medium heat. Add leek and cook until softened
(about 5 minutes)
Add tomato paste and cook off for 1 minute
Add tomatoes and stock, bring to the boil,
Reduce heat, add in sausages and dried herbs and
simmer for 15 minutes until sausages are warmed
through and sauce has thickened
Season with salt and pepper as needed
When casserole is ready mash potatoes and
cauliflower with milk and butter
Serve casserole with mashed potatoes

Notes: *I boil my sausages for about 15 minutes,
allow to cool and then take the skin off as I have a
very fussy daughter who will not eat the skin. You
can also fry the sausages until cooked through.

• You can use 1/2 brown onion, diced in place of the
leek. Personal preference as I have problems with
eating onions

Recipe by Katrina Gee - Healthy Family Healthy
Budget