RECIPE

INGREDIENTS

• 6 good quality sausages (I used pork, but any would be fine. You could even use leftovers)
• 1 onion, diced
• 1 clove garlic, finely chopped
• 1 tsp dried thyme
• 2 carrots, diced
• 1 zucchini, diced
• 400g tin crushed/diced tomatoes
• 1 bunch kale, stems discarded and leaves roughly torn
• Olive oil
• 4 large potatoes
• 125 ml milk
• A knob of butter
• Salt and pepper
• Fresh thyme, for topping

METHOD

Preheat your oven to grill.

In a large frying pan, cook the sausages until brown on the outside. They don’t need to be cooked all the way through, as will be added back in later. Chop into 1 cm rounds, then set aside.

Heat oil over a medium heat and add the onion, garlic and thyme, stirring occasionally for a few minutes until softened. Add the carrot and zucchini and cook for another few minutes. Add the sausages back to the pan, and then the tin of tomatoes. Give it a good stir to make sure everything is coated in the tomato sauce (you may need to add a dash of water) season with salt and pepper, and then turn heat down to low and leave the mixture to simmer for about 30 minutes.

Meanwhile, make your mashed potato. I made my mash in the thermomix, but you can make it any way you would like.

Once the sausage mixture has reduced down, remove from the heat and transfer to a large baking dish. Top with kale leaves, and then spread on the mash potato. Place in the oven under the grill, and grill for a few minutes so the top is golden (make sure you keep an eye on it so it doesn’t burn!)

Top with fresh thyme sprigs and serve hot!

Serves 4.