I’m not sure who enjoys this meal the most in our house. Husband or children?
- 12 sausages of your choice. I use thin, preservative free, butchers sausages.
- 8 potatoes in the jacket
- 2 brown onions, diced
- 2 carrots, very finely diced
- ½ head of large broccoli, very finely diced
- ¾ Cup peas
- 1 Cup beef bone broth
- 2 Tbsp. tomato paste
- 1 Tbsp. coconut oil
- 1 Tbsp. of corn or rice flour mixed with 1 Tbsp. cold water
- Large pinch white pepper
- 1 ½ Tbsp. butter.
- Preheat oven to 200 degrees Celsius.
- Leave the potatoes with the skin on and whole, and steam or boil for 10-15 minutes depending how big they are. Make sure they are cooked through but not too soft. It’s ok if they are a little soft and break apart as these bits will become crispy when baked. Once they are fork tender, allow to cool so you can handle them. When they are cool enough to handle, slice them into thin round discs. (don’t worry if they fall apart, just crumble them)
- In the meantime, heat a large frying pan that has a lid on high and add oil. Cook sausages in the pan until cooked through. Don’t over cook. Take the sausages out and rest on a chopping board. When they are cool enough to handle, cut into thirds.
- In the same pan, turn the heat down to medium. Add onion and cook for 2 minutes. Add the carrots and cook for 2 minutes. Next put the broccoli in and cook for 2 minutes.
- Add the peas and toss through the rest of the vegetables.
- Stir in the tomato paste and pepper and cook for 1 minute to allow the paste to cook through. Pour in the bone broth and stir through. Put the lid on, turn the heat to low and simmer for 5-6 minutes or until the vegetables are fairly soft. To thicken the sauce you can add the corn flour. Make sure it is incorporated well.
- Add the sausages and mix through the sauce.
- Pour into a casserole dish. Spread the potato slices on top.
- Quickly melt the butter and brush the top of the potatoes with it.
- Place the dish in the oven and bake for 15 minutes or until the top is crisp and golden.