Bacon, Guinness®, Leek and Cumberland Sausage Casserole
with Mashed Potato and Peas
- Sulphites
- Cereals containing gluten
- Soya
- Wheat
- Barley
Rich, smoky and packed full of umami, the hero of this dish is Guinness® paste. Bringing a smooth and unmistakable depth of flavour to your cooking, just like a glass of black porter, this versatile paste is here to elevate your dinner into a meal-time masterpiece.
Ingredients
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 unit(s)
Leek
1 unit(s)
Carrot
90 grams
British Smoked Bacon Lardons
2 unit(s)
Garlic Clove
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
10 grams
Beef Stock Paste
1 sachet(s)
Dried Rosemary
120 grams
Peas
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, pop the sausages onto a baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Next, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the carrot and stir-fry for 2-3 mins. Next, add the bacon lardons and leek and stir-fry for 5-6 mins more until the veg has softened and the bacon is cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the veg has softened, add the butter (see pantry for amount) to the pan. Once melted, stir in the garlic and fry until fragrant, 1 min.
Next, stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the Guinness® paste, beef stock paste, dried rosemary and sugar (see pantry for amount). Simmer until thickened, 3-4 mins.
While the sauce simmers, heat a drizzle of oil in a small frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper. Remove from the heat and cover with a lid to keep warm.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the sausages are cooked, slice widthways into 1cm thick slices.
When the sauce has simmered, stir the sausage pieces into the casserole.
Add a splash of water if you feel it needs it. Taste and season with salt and pepper if needed.
Share the mashed potato between your serving bowls.
Spoon over the sausage and Guinness® casserole. Serve the peas alongside.
