Guinness®, Leek and Cumberland Sausage Casserole
with Mashed Potato and Peas
- Sulphites
Ingredients
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 unit(s)
Carrot
1 unit(s)
Leek
40 grams
Guinness Paste
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
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
Meanwhile, 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 0.5cm thick half moons.
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the carrot and stir-fry, 2-3 mins.
Add leek and stir-fry for a further 5-6 mins, until the veg is tender.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the butter for the roux (see pantry for amount), once melted, stir in the garlic and fry until fragrant, 1 min.
Then 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Guinness paste adds real depth to the sauce, and the overall flavour is warming and satisfying. Some found the taste mild or the sauce a little salty, so adjust seasoning to your preference.
- Ease of prep: The recipe uses several pans at once, which some found a little hectic to manage solo; having everything prepped before you start helps keep things on track.
- Suggestions: Use slightly less water than stated if you prefer a thicker sauce, and taste before adding extra salt as the beef stock paste can make it quite salty. Cooking the casserole in a slow cooker also works well as an alternative method.
- Next-day meals: The dish is hearty and filling, so it makes a satisfying meal even in smaller portions.
