Power by dinner4good.com

Time to cook: 1.5 hours

MAIN: Sausage, Bean & Veggie Hotpot

A lovely winter warmer one pot wonder!  Easy to throw together yet hearty, healthy and heavy on the veggies. This recipe was a winning recipe from Chez Foti in the SWALLOW Recipes for Life challenge via the BangerMashChat food blog (bangermashchat.wordpress.com/recipes-for-life/

Ingredients

Serves 4-6

  • 1 tbsp Sunflower Oil
  • 6-8 sausages (meat or veggie)
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 2 carrots, sliced
  • 1 parsnip, diced
  • 300g pumpkin or butternut squash, diced
  • Generous pinch of chilli powder
  • 2 tsps dried oregano or mixed herbs (or fresh rosemary or thyme)
  • 2 x 400g tins of chopped tomatoes
  • 2 x 400g tins of beans (any), drained and rinsed
  • Salt & pepper to taste
  • 600g potatoes; washed, peeled and finely sliced
  • 200ml hot beef stock

Method

Pre-heat oven to 190oC / Gas Mark 5.  Use a large lidded casserole dish that is oven proof and can also go on the hob.

  1. Heat the oil in the casserole dish.  Fry the sausages until a little browned all over.  Set aside to cool and when cool enough to handle cut into quarters.  Set aside.
  2. Fry the onions and garlic in the casserole dish with the fat left from the sausages on a medium heat for 5 minutes, stirring regularly.  Add the carrots, parsnip and pumpkin/butternut squash.  Continue to cook for a further 5 minutes to soften.
  3. Stir in chilli powder and herbs followed quickly by the chopped tomatoes, beans and the sausages.
  4. Bring everything to simmer and season to taste with salt and pepper.
  5. Remove from heat and arrange the sliced potatoes over the top of the hotpot.  Pour the hot stock over the potatoes, place lid on top and pop into the oven for 45 minutes. 
  6. Remove the lid and back for a further 45 minutes until potatoes have browned a little on top and are soft and tender.

To serve

In big bowls with crusty, fresh bread.

 Recipe kindly donated by: SWALLOW

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