Ingredients:For the Topping 1kg of Potatoes Maris PipersSea Salt50g of Butter2 heaped tablespoons of Odlums Cream Plain Flour For the Sausage stew: 10 Butcher Style Sausages2 cloves of Garlic chopped2 Red Onions chopped2 Carrots roughly diced1 heaped tablespoon of Odlums Cream Plain Flour50ml of Balsamic Vinegar600ml of Beef StockMethod:Preheat the oven to 180°C.Peel and chop the potatoes and boil in salted water until softened. Strain and mash with some salt and butter. Allow to cool and then add two tablespoons of flour. Mix with your hands and set aside.In a large frying pan, colour the sausages on the pan over a medium heat with a drizzle of olive oil. Add the red onions and garlic to soften in the pan for 2-3mins.Add the carrots and soften again for another 2-3mins.Add the flour and stir in cook it out. Add the balsamic vinegar and the beef stock. Simmer until nicely thickened.Place the mix into a casserole dish and top with the mash mixture. Smooth it out with a spatula and fork all around the sides. Place into the oven for 30-35mins until nice and golden.Source: Odlums
Brennans White 800g (28.2oz)
Tayto Cheese and Onion 6 Pack 150g (5.3oz)
McCambridge Wholewheat Soda 500g (17.6oz)
Batchelors Baked Beans 420g (14.8oz)
