Serves 6
2 tbsp sunflower oil
2 large onions chopped
12 veggie sausages (best with Lincolnshire style ones) cut into chunks
2 tins kidney beans
1/2 pint stock
1 tbsp brown sugar
4 tsp wholegrain mustard (milder than Colman’s English)
1 1/2 lb thinly sliced potatoes
butter
In a large casserole, gently fry onions and sausage chunks in the oil until browned
Add the beans with the liquid from the tins, as well as the stock, sugar and mustard. Bring to the boil.
Remove the casserole from the heat, and arrange the potatoes on the top. They will overlap. Dot about 1 oz butter on top (or drizzle some oil if preferred).
Cover the dish and bake in the over for about an hour until the potatoes are cooked. Probably about 180C, moderate oven.
You can finish it by adding a little more butter to the top and grilling for a couple of minutes to get the topping browned.
Kirby Misperton Vegetarian Kitchen 